Original Menu Brine for Smoked Salmon

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Brine for Smoked Salmon

"Salmon brine is made with masses of citrus taste. It is also exquisite for trout. This recipe makes enough to brine two large salmon fillets."

Ingredients :

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package deal dry crab and shrimp seasoning blend
freshly floor black pepper to taste
four cloves garlic, overwhelmed or to flavor
1 sprint warm pepper sauce (optionally available)
4 lemons, sliced and crushed
2 oranges, sliced and beaten
1 lime, sliced and crushed
1 big yellow onion, sliced

Instructions :

Prep : 1H10M	Cook : 24M	Ready in : 13H10M

Pour the water into a huge bowl or small bucket. If you have to use a pot, use one that does not comprise aluminum. Stir inside the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
Soak your salmon in this brine within the fridge for 12 to 36 hours. Smoke the use of your favored approach (see Cook's Note).

Notes :

To smoke salmon: Pat fillets dry with paper towels; do now not rinse. Place on smoking rack pores and skin-facet down. Place a fan on excessive for about four hours to seal the fish. Add your favorite timber to the smoker. Smoke at a hundred and eighty tiers F (eighty two levels C) for five to six hours. Try it-y'all will like it!

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