Here is a dry brine recipe I like.
1 1/2 cup non-iodized salt
2 cups brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tsp black pepper
1 tsp cayenne pepper
Put down a layer of mix then a layer of fish, layer of mix, layer of fish
etc. Let sit overnight. Rinse the fillets, pat dry, and let them glaze
over (about an hour exposed to air). I like alder chips for the smoke.
Regards,
Don Kelly
----- Original Message -----
From: Justin Teegarden <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Saturday, October 14, 2000 12:33 PM
Subject: salmon smokin'
>
>
> I have a ton of salmon in the freezer and some in the fridge. I have a
smoker and for the first batch I'm doin the factory luhr jenson recipe for
salmon.
>
> Does anyone have any "heavenly" recipes for brine, or marinating process
they can share? How bout tips on smoking, this is my first time, we'll see
how she goes
>
> Justin
>
> Have you gotten your free email at fishing.com or flyfishing.com? I got
mine, come get yours! Visit www.fishing.com or www.flyfishing.com to sign
up!
>
>
