salmon smoking brine recipe

[JohnWester]

what do you got?

[dew2]

what do you got?

With GOOD fresh salmon I do either a sugar cure or honey,sometimes both combined.Cup sugar,cup canning salt, then rub with honey just abit a light coat before the smoke.I smoke at 120 degrees or less.Not hot to cook just flavor smoke,and I like the alder wood smoke nice an light flavor so the salmon is the stand out

[JohnWester]

i went with a mix of dark brown sugar, kosher salt, a little garlic powder and orange juice all mixed in cold water. soaking over night.

[dakids]

i went with a mix of dark brown sugar, kosher salt, a little garlic powder and orange juice all mixed in cold water. soaking over night.

That sounds really good.

[Bobberineyes]

Sure does sound good. I did wet brings for years but dry brine is tough  to beat. Mine basically is brown and white sugar with garlic, onion and pickling salt. My personal preference is cold smoke with the tube for 4hrs  then add heat after.  Skin on .

[Boar]

this sounds awsomes, can we get some details on ingrediants. like how much of each.

[Bobberineyes]

This is a 24 hr dry brine,  sometimes I only go around 18 hrs or so but no big deal.I was wrong too no white sugar. Combine all ingredients in a bowl mx well then pack in and around filets.  Cover and put in the fridge.  After brining take em out rinse and Pat dry then let them sit on a rack. Fill up your amazing smoke tube ( I usually use apple) but cherry or alder works good also and cold smoke for 4 hrs then add heat to finish.

2 cups Brown sugar
1/3 cup pickling salt
2 T garlic salt
2 T onion salt
2 T celery salt
2 T dry mustard
2 T coarse bl pepper

[attachment deleted by admin]

[Reinhard]

Great recipe Bobber!!  I have a wet brine on my site in the recipe page I use but here is another good dry one.  This one is from a guy I respect a lot.  He judges BBQ contest's and is a great smokehead on his own.  His site is www.ThirdeyeQ.com.  He used to post on a site I was on for years [not anymore].  I get his latest stuff on facebook now.  You can check his step by step on his site but here is his salmon recipe.

1 cup Kosher salt
2 cloves of garlic crushed
2 cups brown sugar
2 tsp ground ginger
1 to 2 tsp white pepper
1/2 tsp ground bay leaves

Mix all this together.  Enough for 10 pounds.  He cures the salmon with this 8 to 16 hours depending on the thickness of the fillets.  His favorite way of doing this is to use a zip lock plastic bag.  Put the fillet in the bag and add the mix.  Check out his site for he has got a great step by step including smoking it or grilling it with different methods.  good luck.