Description
A simple brine method to prepare salmon for smoking, enhancing its flavor and moisture retention.
Ingredients
Scale
- 1 gallon cold water
- 1 cup kosher salt
- 1 cup white sugar
- 1 tablespoon black peppercorns
- 2 pounds salmon fillets
Instructions
- In a large bowl, mix water, salt, sugar, and peppercorns.
- Submerge salmon in the brine and refrigerate for 8 hours.
- Remove salmon and rinse under cold water.
- Pat dry and prepare for smoking.
Notes
Ensure the salmon is fresh and use within 24 hours after brining.
- Prep Time: 15 minutes
- Cook Time: N/A
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 10g
- Protein: 20g