Thread: Smoked fish dip recipe/ brine for fish

Well I have both, but I am at work and they are at home so if I can remember I will post later.

Searay did you ever come across your brine and rub recipe for smoking fish. Got a batch coming and I was looking to try something different

Duhhh! I did not write myself a note and I forgot. Am writing one now and will try to post it in the next day or two.
Sorry
Ray

No worries buddy!! Sometimes it amazes me that I remember to find my way home

kevin

Finally remembered to get the recipe. I have tried dozens of varieties of smoked salmon and have never found one as good as this. It is well worth the time to try it.



Joe's brine recipe for Smoked Salmon

3 cups brown sugar
1 cup plain salt(non-iodized)
1 cup apple juice
1 cup soy sauce
3 cups water
1 tsp cayenne pepper

mix well and refrigerate

Use 1 1/2 cups of brine to 1 full gallon ziplock bag of fish.
Squeeze out as much air as possible to insure even coating.
Brine fish in fridge for 4 hours.
Pat dry and place on racks and dry for 8 hours.
A glaze will form over fish (pellicle)
Smoke at 140 degrees for 6 to 8 hours.

Thank you so much. Can't wait to try it. Will let you know how it comes out