Try this Smoked Salmon Brine recipe, or contribute your own.
Suggest a better descriptionMix brine, cut fish to size and soak overnight in gallon zip lock bags. Wash off well the next morning. Lay out of paper towels to dry and then put in fridge for 8 hours. Spray racks and smoke fish using 2 - 4 pans of chips. Set smoker at 165°.
Heat oven to 300 degrees and cook for 10 minutes if needed.
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Serving Size: 1 Recipe (1608g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2508 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 222.7mg | 8 % | |
Potassium 878mg | 23 % | |
Total Carbohydrate 647.4g | 190 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 647.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2508
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