|How to Smoke Salmon
- Recipe #1
brine recipe is one of the simplest you will find. People tend to
get crazy with all sorts of ingredients in their brines... white
wine, tabasco sauce, paprika, apple juice... try them if you'd like,
but I prefer a simple brine that I can memorize.
|Step 02 - Preparing the
Here are the basics:
dark brown sugar
1 cup non-iodized salt (canning & pickling or kosher
10-15 cloves of garlic
I prefer dark brown sugar over light
brown sugar because I like the color that the dark brown sugar imparts on the
fish (a nice dark red), and I think it might taste a little different, too.
For the salt, I use non-iodized canning salt. In the past I had used
rock salt, and I would use 2 cups of rock salt to every 4 cups of sugar... but
every once in a while, I would get a batch of smoked salmon that had a metallic
taste. One day I mentioned this to a friend, and he asked me if I was using
rock salt... he reminded me that rock salt has impurities in it, and that's
probably what was giving me the metallic taste. As a result, I have now
switched to canning salt, and the metallic tastes are gone. But, the canning
salt is ground much finer than rock salt, so I've cut back to 1 cup of salt for
every 4 cups of sugar.
For the garlic, try to use fresh garlic, and run it through a garlic
press... if you're like me, you hate to peel garlic... especially 10 or 15
cloves of it... that's OK, let your wife do it, just promise her you'll do
something else. If you can't negotiate that, I have substituted dry garlic
flakes (like the Frontier Herbs ones sold in bulk at QFC). In this case, I use
about 1 teaspoon for every clove, or about 10 teaspoons total. You could also
try using the chopped garlic sold in a jar, or dry garlic powder, but I haven't
had much luck with these... they have a different, more bitter taste, and
aren't as potent.
Put it all in a
big bowl, and mix it all together. OK... so you're asking, "How much fish will
this recipe handle?" Well, that depends on how heavily you cover your fish...
to tell you the truth, I usually just keep a bunch of ingredients on hand... I
mix up a batch of brine using the measurements above, then I start covering my
fish, and if I need more dry brine, I just quickly mix up another partial