Brine Recipe

[plentywood]

I've got some salmon and halibut in the freezer I would like to smoke. The fillets went right to a vacumm pac and then frozen. Should I soke them in a brine prior to smoking? Any recipes for a simple brine, and how long to soak prior to smoking?

Thanks

[CannedHeat]

A guy that does mine uses some of these recipes...good luck.

http://www.fishsniffer.com/recipes/salmon5.html

[plentywood]

Thanks Canned Heat!

[Flatcoat1]

Alton Brown on the Food Network has done a show or two about smoking meat. I think it is www.foodtv.com . Might be worth looking into. He had some easy ideas to use.

[garmp]

The one that I use for trout is real simple:

1 cup of rock or ice cream salt
1/4 cup brown sugar
6-8 cups of water

Dissolve thoroughly, let cool pour into glass container and add additional quart of water, mix well. Cover and refrigerate until needed. Place fish into mixture and refrigerate for 4 to 12 hours. I generally prepare this Friday night before bed and remove, rinse, and prepare fish Saturday am early, (about 9-12 hours).

Hope this helps

garmp

[prairiehunter]

When I smoke salmon I use a combination of kosher salt and brown sugar. I cant use about 50/50, but it depends on what you like for flavor. I then put this dry rub on the fish and let it soak for a few hours or more, usually depending on how much time I have. A lot of how you do all of this is just personal taste, so it is trial and error. It is hard to make it taste bad though, which is a good thing. When you are using a brine or dry rub do not use metallic containers, because it will taint the meat.