I got to thinking about ingredients I use for brines and rubs and decided I would seek out all natural organic alternatives to formulate a smoked salmon brine. <i>(Just for fun...)</i>
For those interested in an all natural organic brine for smoked salmon, here it is with hyperlinks to some of the products....
10 fillets of wild salmon (I used pink)
8 cups of water
1/2 cup <b><font color="blue">Celtic Sea Salt</font id="blue"></b> (http://www.celticseasalt.com/Celtic_Sea_Salt_C3.cfm)
1 1/2 cups <b><font color="blue">Braggs Liquid Aminos</font id="blue"></b> (http://www.bragg.com/products/liquidaminos.html) <i>(Soy Sauce Substitute)</i>
1 1/2 cups <b><font color="blue">Sucanat</font id="blue"></b> (http://www.wholesomesweeteners.com/brands/wholesome/Wholesome_Sweeteners_Organic_Fair_Trade_Sucanat.html) <i>(All Natural Sweetener)</i>
1/2 cup local unpastuerised honey
1 tbls organic unsulphured Barbados Molasses
2 cloves organic garlic pressed (from our garden)
1 tbls 'Natures Choice' Cayenne pepper
1 tbls 'Natures Choice' ground ginger
<u>EDIT:</u> I smoked the salmon following Kummoks guidelines. I was very pleased with the results.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Wow, Mike . . . that really makes me want to go hug a tree or somethin' [;)]
Seriously, though, that recipe sounds great. I especially liked that the garlic came from your own garden--that's pretty cool.
John
Newton MA
P.S.--I actually am quite an environmentalist at heart and hug trees pretty often, though it's usually to keep myself from falling over and spilling my beer . . .