Brine for smoked salmon or other seafood
This is saltier than most brines we recommend. The reason is that, typically, smoking salmon was meant as a curative to extend the shelf life and safe storage of the fish. A higher salt content begins that curing process, so this should be used overnight, typically 8-12 hours, and rinsed off prior to smoking.
Equipment
- Bowl
- Boiling pan
Ingredients
- 10 Cup of water
- 1 Cup of Kosher Salt
- 1 Cup Brown Sugar
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
Instructions
- Bring two cups of water to a boil, dissolve all ingredients in while stirring continuously. Remove from heat, add extra water, and allow to cool completely before brining your seafood.