Recipe: Brine For Salmon [edit]

Step 1

Fill a large container with water. Add ingredients except white wine. Mix thoroughly until well dissolved. Add the white wine. Mix again.

Step 2

Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours.

Step 3

After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a

Step 4

"pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process.

Step 5

When smoking salmon, use alder, or mix different fruit woods such as cherry and apple.