Smoked Salmon Brine (and The Smoking Process)

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• Servings: 10
• 4 cups brown sugar
• 1 cup kosher salt (non iodized)
• 1/4 cup minced garlic
• 1/4 cup minced onion
• 2 bay leaves, crushed
• 1 1/2 teaspoons cayenne pepper
• 1 large salmon, prepared

Recipe

• 1 mix all ingredients together. pack the dry brine between the slits and cover the meat with the brine. cover totally with the brine in any non-metal container and refrigerate. after 12 hours stir the mixture. leave in brine for about 1 day. remove fish from brine and rinse very well. slice salmon through the meat but not thuough the skin in 2 inch strips. dry fish on smoking racks until a pellicle, or glaze forms. this may take 3 to 4 hours to form. smoke with alder for 6 to eight hours or untill done.