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Discussion Starter #1 (Edited)
That URB you see in my avatar... here it is again... on the smoker.:food:
I can't tell you exactly what was in the brine. I just mix it to taste. Kosher salt, brown sugar, blackstrap moolasses, black pepper, a dash of soy sauce, 7-Up, horseradish, mustard. Let the salmon soak in the brine in fridge overnight or up to 24 hours. Light beer in the smoker's water pan (that's about all it's good for):cheers:. Your choice of wood. I used hickory. Smoked for approx. 3 hours.



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