Smoked Salmon

Smoked Salmon


Ingredients:
Birch or maple syrup for basting
5 pounds salmon, trout or char
BRINE :
1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
1 quart cool water
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Instructions:
  • First step is Cure the Fish. Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
  • And then, You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover th
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