Brine for Smoking Fish Recipe

Name: Brine for Smoking Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rock salt; 1 gallon cold water, plus extra for rinsing; 1 tablespoon mixed pickling spices; ½ tablespoon garlic powder; ½ tablespoon onion salt; ½ tablespoon celery salt; ½ tablespoon hot pepper sauce; ½ cup light corn syrup; 3 tablespoons chopped fresh garlic; salmon, cut in serving size pieces; alder chips

Servings: persons

1 cup rock salt
1 gallon cold water, plus extra for rinsing
1 tablespoon mixed pickling spices
½ tablespoon garlic powder
½ tablespoon onion salt
½ tablespoon celery salt
½ tablespoon hot pepper sauce
½ cup light corn syrup
3 tablespoons chopped fresh garlic
salmon, cut in serving size pieces
alder chips

1
In suitable container, combine all ingredients, except salmon and alder chips, mixing well.
2
Add salmon, cover and refrigerate 24 hours, carefully turning 3 or 4 times.
3
Drain and rinse in cold water, thoroughly.
4
Drain on paper towels and store in refrigerator 24 hours.
5
Handling carefully, put fish in smoker and smoke with alder chips 7 to 8 hours, then remove chips and leave heat on to dry.
6
Note: If you like moist fish, a shorter heat time is preferable.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup rock salt, 1 gallon cold water, plus extra for rinsing, 1 tablespoon mixed pickling spices, ½ tablespoon garlic powder, and more.

Yes, Brine for Smoking Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brine for Smoking Fish

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