Salmon Brine Smoking Recipe - BelleRecipe

Name: Salmon Brine Smoking Recipe - BelleRecipe
Total time: 1200 min
Ingredients: 5 kg (3.3 lbs) Skin-on Salmon Fillet (preferably King or Sockeye, center-cut, about 1.5 inches thick); 9 Litres (8 cups) Water (cold filtered); 240 g (1 cup) Kosher Salt; 240 g (1 cup) Dark Brown Sugar, packed; 60 ml (4 Tbsp) Molasses (optional, but highly recommended for colour); 2 Tbsp Black Peppercorns (whole); 4 Bay Leaves; 1 Tbsp Garlic Powder; 1 Tbsp Dried Dill; 1 cup Wood Chips or Chunks (Alder, Applewood, or Oak are best)

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Master the classic Salmon Brine Smoking Recipe using our traditional Northwest wet cure. Learn exactly how long to brine salmon for smoking and create the best

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Ingredients

5 kg (3.3 lbs) Skin-on Salmon Fillet (preferably King or Sockeye, center-cut, about 1.5 inches thick)
9 Litres (8 cups) Water (cold filtered)
240 g (1 cup) Kosher Salt
240 g (1 cup) Dark Brown Sugar, packed
60 ml (4 Tbsp) Molasses (optional, but highly recommended for colour)
2 Tbsp Black Peppercorns (whole)
4 Bay Leaves
1 Tbsp Garlic Powder
1 Tbsp Dried Dill
1 cup Wood Chips or Chunks (Alder, Applewood, or Oak are best)