Brine for Smoking Fish

Name: Brine for Smoking Fish
Prep time: 48 h
Cook time: 12 h
Total time: 60 h
Yield: 1 salmon, 20 serving(s)
Ingredients: 1 cup rock salt; 1 gallon cold water, plus extra for rinsing; 1 tablespoon mixed pickling spices; 1/2 tablespoon garlic powder; 1/2 tablespoon onion salt; 1/2 tablespoon celery salt; 1/2 tablespoon hot pepper sauce; 1/2 cup light corn syrup; 3 tablespoons chopped fresh garlic; salmon, cut in serving size pieces; alder chips

Submitted by CJAY8248

"From my collection of old recipes. Note: The servings depend on the size of the fish. I had to write something in there."

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Ready In:: 60hrs
Ingredients:: 11
Yields:: 1 salmon
Serves:: 20

ingredients

1 cup rock salt
1 gallon cold water, plus extra for rinsing
1 tablespoon mixed pickling spices
¹⁄₂ tablespoon garlic powder
¹⁄₂ tablespoon onion salt
¹⁄₂ tablespoon celery salt
¹⁄₂ tablespoon hot pepper sauce
¹⁄₂ cup light corn syrup
3 tablespoons chopped fresh garlic
salmon, cut in serving size pieces
alder chips

directions

In suitable container, combine all ingredients, except salmon and alder chips, mixing well. Add salmon, cover and refrigerate 24 hours, carefully turning 3 or 4 times. Drain and rinse in cold water, thoroughly. Drain on paper towels and store in refrigerator 24 hours. Handling carefully, put fish in smoker and smoke with alder chips 7 to 8 hours, then remove chips and leave heat on to dry. Note: If you like moist fish, a shorter heat time is preferable.

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RECIPE SUBMITTED BY

CJAY8248

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