Smoked Salmon Brine Brown Sugar And Salt
Camila Farah
The salt and sugar in the salmon brine do more than flavor the fish.
Pat gently onto top of salmon. Combine salt pepper dill and brown sugar to form the rub. Place it in the refrigerator and let it sit for 2 5 hours. They work together improving the texture of the fish and helping it hold moisture.
If time allows place salmon in refrigerator to dry brine for about an hour. This basic brine for smoked salmon is simple. Brown sugar and salt salmon dry brine. It also helps balance the salt in the brine mixture.
This is like brining the salmon. Let it smoke for 2 5 hrs. Heat smoker to 250 275 degrees f. You can use white sugar if you don t have brown sugar on hand.
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Other ingredients can be added to the brine to create a more interesting complex flavor. Water salt and white or brown sugar.
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