Brine For Smoked Fish

1. 1

   I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.

2. 2

   Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).

3. 3

   Place in the fridge for at least 24 hours.

4. 4

   Drain fish and pat dry.

5. 5

   Place on racks for about 1 hour, blotting with paper towel occasionally.

6. 6

   Place in smoker for 5 hours, checking and adding smoking chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.