From by Fuzzybear
After receiving great reviews for his first Salmon Brine/Marinade recipe by Bradley Smoker Forum members, Fuzzybear out does himself with Salmon Brine/Marinade #2.
Salmon Brine/Marinade Ingredients:
1 quart water
1/2 cup salt
3/4 cup honey
1/4 cup rum
1/4 cup lemon juice
10 whole cloves – crushed
10 allspice berries crushed
1 bay leaf
Directions:
Mix all ingredients in a non metal container. Make sure that the salt is completely dissolved. (Try crumbling the bay leaf for increased flavor.)
Fish Preparation:
Cut 2 pounds of fillets into 1-1/2 inch wide (across the fillet) strips. Place strips in brine and cover with a plate (keep all the fish submerged in the brine). Soak from 2 to 12 hours. Remove fish from brine, and place in a single layer on drying racks - leaving some space between each piece. Air dry in the refrigerator until a pellicle forms, the salmon will feel tacky to the touch.
Smoking Directions:
Smoke at 170°-180° F. for approximately 1 1/2 hours with either maple or apple wood.
Fuzzybear’s comments:
“Ok, yanked them off after 1 1/2 hours - temp was between 170 and 180 and they are tasty - better than I would have expected.
Light flavor from the rum - not to salty and not to sweet - try it, you'll like it!”
