Re: Brine for smoked Fish

Thanks Gutz.

My wife got this recipe from a gal at work (I added the onion powder, and pepper).

Brine for smoking Salmon:
1/2 cup brown sugar
1/2 cup unionized salt
1 tea spoon garlic powder
1 tea spoon onion powder
1 qt warm water, mix good in plastic/glass container, and let cool before adding fish

Soak for 5 hours, rinse, let dry for at least one hour, and pepper like a steak.

(I haven’t done this yet, but a guy at work lets them dry on racks in the refrigerator for 24 hours. He says the pieces turn glazed).

1-pan of Hickory
2-pans of Alder

4 to 5 hours was adequate with outside temps running @ 17 degrees. I've done two batches now, and both turned out great.

Four weekends straight of smoking fish, and with 8 more 1-gallon bags remaining doesn't leave me NO time for fishing...which is ok, since it's brrrr cold outside.