Hot Smoked Salmon

[Habanero Smoker]

I decided to smoke some salmon. I generally use Kummok's recipe, but decided to do something different. I remembered a brine posted by Curtis Jackson that I always wanted to try; so I did, and I'm glad I did. This brine makes some real good smoked salmon. He posted three versions. The link is the version I used. The only changes I made was to reduce the onion powder by 50%, used granulated garlic, I didn't add any cinnamon, or mace because my pickling spice had plenty of that already, I didn't have any basil, and I decided to leave the oregano out. The only other thing I would recommend is to only brine 6-8 hours.

http://forum.bradleysmoker.com/index.php?topic=107.msg957#msg957

[MWS]

Hey Habs,

I'm smoking three sockeye salmon myself today. Thanks for the link to CJ's post. I may try the white wine addition next time. Did you notice the white wine and what's your opinion of it's addition to the brine. Cheers

[Habanero Smoker]

Hi MWS;

I didn't see your post until now. I did add the white wine, and I believe it made a world of difference. I used a $7.00 white wine recommended by the owner of the liquor/wine store; Sauvignon Blanc 2006 from Chile; which is a pretty good wine.

I was somewhat concerned about the amount of ingredients, but once I over came my concern I went ahead and mixed up a gallon batch (I did reduce the onion powder by 50% more after recalculating the amount for 1 gallon).