SVRV
SWEET/SPICY SMOKED
FISH BRINE

3 C BROWN SUGAR
¼ C PICKLING SALT
2 TBLS. EACH:
CAYENNE PEPPER
BLACK PEPPER
GARLIC POWDER
LEMON PEPPER

Fillet and skin approx. 15 #’s Salmon or other fish. Place in container that will fit in refrigerator and sprinkle brine over all layering as you go to cover all fish. Marinate for 24 hrs. mixing often. Lay out and air dry for at least 2 hrs or longer if possible. Place in smoker at 185 for 2 to 5 hrs depending on thickness of fillets. Store in zip lock bags or freeze.

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