<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by birdboy</i>
<br />I'm going to give this a try on Friday (if I can get a smoker that works), it sounds very good. I may cut a number of filet's and try several of the variations as well at the same time!
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For what it is worth, I use the tried-and-true Kummock method, with the following brine, and get uniformly rave reviews:
For 12-16 lbs. salmon filets:
2 gallons cold water
1 cup Morton or 1.5 cups Diamond Crystal kosher salt
1 lb. brown sugar
1 quart soy sauce
1 bottle white wine
6 oz. (weight) garlic powder
6 oz. (weight) onion powder
4 tablespoons cayenne
I used to use 2 lbs. of brown sugar, but the resultant salmon tasted noticeably sweet, so I cut it back to 1 lb.
BTW, I brine in a 5-gallon plastic bucket with a screw-on lid I got from Duluth Trading Co. on the web. The patented Kummock slices of filet stay submerged nicely, and it is just the right size for my usual 13-14 lb. batch.