Here's a simple brine and you can actually taste the fish!
Use a large container made of plastic (a pickle bucket works great for this). Pour in 2 gallons of cold water. Mix in remaining ingredients.
- 3 cups of granulated sugar
- 1.5 cups of table or kosher salt (not iodized!)
- 2 tbsp. Cracked black pepper
- 6 bay leaves
- 5 crushed garlic cloves
- 2 cups pineapple juice or 1 cup crushed pineapple
This recipe is for 2 medium size salmon or 1 large salmon, filleted and cut in chunks.
Add to brine
Refrigerate for 8 hours, rinse in cold water, lay single layer skin side down of pieces of fillet on grate. Air dry for 3 hours in cool air until pellicle forms outside of meat (gets a glaze on the meat). Put in smoker for 12 to 18 hours depending on thickness of meat. I use any of the following: alder, cherry, apple. If using little chief, fill pan every hour for
first 4 hours of smoking.
Check for desired doneness. Enjoy!