I have always used a wet brine but was wondering if anyone would want to post a dry brine recipe. I just thought that a dry brine probly wouldnt require as much salt and sugar.

you've got fish to smoke ? Lucky dude.......

Do a search on this web site or Ifish and you will find many recipes.. A much discussed topic. So what are you going to smoke up??

dry brine.

The one on the Salmon University website is realy good.

thanks for the recipes guys. I have mostly winter steelhead for smoking , but I do have some springers and silvers left also

For many years now I have used dry brine composed of nothing more than rock salt and brown sugar. Ratio is up to you. If you like it on the sweet side go two part salt to one part sugar. I prefer five part salt to one part sugar. This is super simple and makes absolutely wonderful smoked fish. My fish is always raved about. I have been asked to do up whole fillets for wedding and parties. There is never a morsel left and folks always ask for my recipe. KISS

I have tried many recopies and some were great, but none were any better than my very simple salt and sugar recipe.

If I want it to look especially nice, I put the brined fillets in the fridge over night, then brush with a mixture of brandy and sugar about three times during the smoking process. One vital thing is to very thoroughly rinse the fillets after taking them from the brine. Enjoy!

You can always tell who smokes a lot of fish....the recipe becomes as simple as it is effective. Hats off, Dave.....you're dialed.

You guys make it WAY too complicated. 1 part pickling salt to 4 parts brown sugar. Period. Mmmmmmmmmmmmmm.

I agree 100% with Dave. I've only been smoking fish for the last year, rock salt and brown sugar does it for me. I let it sit in the fridge overnite, rinse it off in the morning. Let it sit on the counter for an hour and then throw it into the smoker.

I am with Dave on this one. My dad was a butcher and many years ago taught me the process. I use rock salt and dark brown sugar. Two parts brown sugar to one part rock salt. Mix the salt and sugar well. Lay the first layer of fish skin down in a stainless metal or glass container. Sprinkle the salt/suger mix over it. Place the next layer of fish skin side up on top of the other layer and add more salt/suger mix. This dry mixture will bring out the liquid in the fish and in an hour or so the whole thing will be all liquid. Leave it in the brine in the refrigerator for 4-6 hours. Take the fish out of the liquid and lay out on paper towels. Wipe off the fish with a paper towel and pat dry. Place the fish on a cookie sheet or something like that in one layer skin side down and lay paper towels over the top lightly so as not to stick to the fish. Leave to dry overnight in the refrigerator. Smoke the next day using your favorite wood...I like alder. Smoke until the white goo comes out between the flakes of the fish or until the internal temperature reaches 140-160 degrees. You can use a meat thermometer for best results.

I often save the left over liquid and brush some on the surface of the meat just before smoking or just after taking it out of the smoker.

Remember that if you adjust the salt to use less like I do it may get moldy if left in the refer too long. I vacuum pack mine right away and freeze what I won't use or give away in a couple of days.

The other complicated recipes are fine but seem to me to be more of a marinated fish that is smoked. Like a teriyaki smoked fish. Some feel that the more ingredients the better the fish is but I like to use a quality piece of fish and follow my proceedure of handling it and I always get comments just like Dave does.

I agree with the KISS principle.

I think one of the keys is the basting process (mentioned above) during smoking. I baste three of four times over the first 2-3 hours with a mix of maple syrup(only the good stuff) and cognac or maple syrup and vodka.

I think the basting process adds to the taste as well as the color presentation.
Yum!

I use the brown sugar/rock salt recipe myself. The Salmon U site says that occasionally with rock salt you can get a "metalic" taste. I never had it happen until the last time I smoked fish... it was definitely there. They say it has something to do with the impurities in rock salt. They suggest pickling salt I believe... Probably the same ratio as above. The brandy idea sounds interesting. Might have to give that a try.

Well, since I have decided that I will live to fish longer if I knock off the carbs, lose the fat, and lower the blood pressure (even seems to be working) I have a no-sugar recipe for you:

1 part water
1 part Torani sugar free carmel coffee syrup
2 parts soy sauce

This is a wet brine of course, soak them for a day, or two if you catch big kings like me :p I haven't found anybody who even noticed there was no sugar in the fish

I use a dry brine if the fish are small (about ten lbs or less) and usually wet brine for larger fish. I mix two cups brown sugar, one cup white sugar, and one cup plain salt or pickling salt with a big handful of lemon pepper and keep it in a large pickle jar. When you get home with a small fish lay fillets skin side down in a large glass baking dish, coat with dry mix (stack additional fillets flesh-to-flesh if needed) and cover with saran wrap. With this high a sugar ratio you can let it sit for extended time periods-- as much as a day and a half-- without hurting it. Rinse off, optionally baste with pepper sauce or dry red pepper flakes etc., and smoke with alder.

For large fish, start with a cup of the same dry brine, add a half cup soy sauce, quarter cup white wine, and a couple of cups water. Put the cut up fillet in a ziploc bag and fill with brine. Soak 6-8 hrs and rinse before smoking.

For years I used a wet brine with a lot of ingredients. About 5 years ago I switched to a simple salt sugar dry brine for simplicity. If I want to add flavor I mix them in maple syrup or honey and brush on a glaze after taking them out of the smoker and just prior to finishing the drying in the oven.