After a bit of research I found that a brine is what I would like to do.  Before I finally slipped off into dream world I made sure that I had the ingredients for the brine I was going to use.  The one I found is called a Lemon Rum Brine.  Because my mission was to use only what I had at home I had to make a few substitutes.  For one thing mine would more appropriately be called Vinegar Rum Brine.  Reason being that vinegar is a substitute for lemon juice.  You generally only do it when a recipe calls for a small amount of lemon juice and you don[t have it.  You substitute by using half of what is called for and switching the lemon juice for vinegar.  I also used brown sugar instead of plain sugar.   It is sweeter pure and simple.  I didn't have garlic.  But I did have garlic powder.  1/8 tsp. of garlic powder is equivalent of 1 clove of garlic.  I will now list the called for ingredients:
  • 1 quart water
  • 1/2 cup non-iodized salt
  • 1/2 cup sugar
  • 2 ounces rum
  • 1 ounce lemon juice
  • 3 cloves garlic, minced
  • 1/4 tsp. lemon pepper
  • 3 bay leaves

Now the list of what I used:
  • 1 quart of water
  • 1/2 cup of sea salt
  • 1/2 cup brown sugar
  • 2 oz of Appleton Estate Jamaica Rum
  • 1/2 oz white vinegar
  • 3 1/8 tsp. of garlic powder
  • 1/4 tsp. lemon pepper
  • 3 bay leaves

After I mixed all that together until the solids dissolved I placed my salmon pieces in it skin down.  They all fit in a big glass casserole dish and I put it in the fridge for about 2 hours.  You can leave them overnight if you want but I've seen enough recipes saying that for thin pieces of fish that really isn't necessary and might make them too mushy.  

After they have sat in the brine for a bit you can take them out and pat them dry with a paper towel.  Let them sit on a cooling rack for a bit to dry.  This is when the curing happens.  Remember what we are trying to achieve at this point?

That's right we want a pellicle on the fish.  The brine with help build that barrier we need to keep in moisture and absorb smoke flavor.  So the fish can sit on that rack at room temperature for 1 to 2 hours or until you see the film appear.  

After you have your pellicle it is time to get the smoker ready.  You can use whatever wood you like. I have Mesquite so that is what I will put in for flavor.  Depending on how thick your fish is will change the cooking time.  My fish is about 1/4 to 1/2 inch thick.  I have anywhere from 4 - 6 hours to smoke. I'm thinking 5 hours is a s
 


Comments

Good info dude

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is shortly

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02/26/2012 03:13

nice post

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03/24/2012 04:04

Many thanks for data

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