SMOKED SALMON BRINE WITH SOY SAUCE AND BROWN SUGAR RECIPE - (3.8/5)

Smoked Salmon Brine with Soy Sauce and Brown Sugar Recipe - (3.8/5) image

Provided by nekmor

Number Of Ingredients 8

For eight pounds of salmon, trout, sturgeon or other fish
◾8 pounds fillets, skin on, rinsed, patted dry, cut into small pieces (a good size is about 3″ x 6″, but smaller or slightly larger is fine)
◾8 cups water
◾2 cups soy sauce (Kikkoman is our favorite)
◾1 1/2 cups brown sugar
◾1/2 cup sea salt or kosher salt
◾1 1/2 tbsp granulated garlic
◾1 tbsp ginger

Steps:

1.Arrange salmon fillets in glass baking dishes or similar non-reactive containers. 2.Mix remaining ingredients in a large bowl. 3.Pour mixture over fillets, making sure they are covered, or until they float. 4.Cover containers and marinate for about 8 hours (or overnight) in the refrigerator. 5.Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry in the refrigerator for 6 to 8 hours (or overnight) 6.Smoke fish according to your smoker's directions ( I typically keep it around 235-250F and have used alder wood, mesquite, fruit tree or hickory chips. Check frequently, keeping in mind that air temperature will influence smoking time. Typical smoking times range from 3 to 6 hours. A slightly wet product is best suited for many of the recipes we enjoy. For straight snacking, a drier product may be preferred.