Indian Candy Smoked Salmon Brine
This recipe for brining Salmon comes from Steelheader.net which is probably one of the best places you can go to find out about fishing for Steelhead in the Northwest.
Indian Candy Smoked Salmon Brine
1/2 Gallon of Water
1 Cup Pickling Salt
2# of the darkest, heavy-molasses type Brown Sugar
1 Cup real Maple Syrup
Clean and slice fillets of salmon (against the grain) into 1/2" slices.
Mix brine and soak salmon slices for 1 to 2 days.
To smoke, use a mixture of cherry, madrone (it’s good with alder substituted if you can’t find madrone), and apple in a smoker and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke).
NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water.
This is also great for beef and venison.
