Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
our.
Marinate fish in brine for 12-24 hours, stirring
Mix together above ingredients for brine (except salmon). Brine salmon chunks for 8 or more hours in the refrigerator. Rinse chunks after brining and pat dry. Air dry 1 to 2 hours to glaze.
In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
To make brine:
In a saucepan, combine
25\u00b0F.
Combine the salmon with the butter.
Add
Simmer 10 minutes. Cool. (Brine can be prepared 3 days
3) Make the brine in a large non-reactive
add tarragon. Place salmon in the brine, adding more water if
ssolve.
Add salmon, skin side up, to brine, pressing to
old turkey) bring all the brine ingredients but turkey to boil
Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165\u00b0F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.
Soak the salmon fillet in a brine solution for at least 4
nough to accommodate both the brine and the fish. Be sure
hours.
Divide the brine between ziplock baggies, use one
he foil lightly.
Place salmon fillet with skin side down