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Smoked

Salmon brine

Ingredients

Wet Brine Dry Brine

2 cups water 1/2 cup brown sugar
1/2 cup salt 2 tbsp soy sauce
1/2 tsp black pepper 1/2 cup maple syrup
11/2 cup brown sugar 1 tbsp kosher salt
1 quart water 4 minced garlic cloves
1/4 tsp garlic powder 2 bay leaves
2 tbsp lemon juice
2 tbsp Worcestershire
1/8 cup honey
1/8 cup molasses
1 tsp sesame seeds

Lagniappe

If using a Brine

Place the sugar in water and stir till well mixed. Add the other ingredients
and bring mixture to a simmer

Allow the mixture to cool completely

Place the fish in a baking dish and pour the brine over it till completely
covered. Cover and refrigerate for 24 hours. Remove the fish from the
brine, reserving the liquid for basting

Allow the fish to dry for a couple of hours before smoking

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If using a Rub

Mix all the ingredients together. Rub the fish down with the rub and let cure
in the refrigerator at least overnight before cold smoking

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