Popeye
Well-known member
2 nice Coho fillets
Brine
1/2 cup kosher salt
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 Tablespoon Soy Sauce
1/2 Tablespoon granulated garlic
1/2 tepid gallon water (so the sugar dissolves)
Mix brine ingredients thoroughly until all the salt and sugars are dissolved.
Place fish in a plastic bowl with an airtight lid
Pour the brine over the fish and refrigerate overnight
Remove fish from brine and let drain. Rinse with water if you prefer less salt (I don’t rinse)
Let fillets sit out until they are dry (1/2 hour)
Smoke in smoker according to manufacturer’s directions (I used alder wood chips)
Smoker in action
Not too hot
Coho almost done
Sorry no picture of the final product but let me add this... IT'S GOOD!
Brine
1/2 cup kosher salt
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 Tablespoon Soy Sauce
1/2 Tablespoon granulated garlic
1/2 tepid gallon water (so the sugar dissolves)
Mix brine ingredients thoroughly until all the salt and sugars are dissolved.
Place fish in a plastic bowl with an airtight lid
Pour the brine over the fish and refrigerate overnight
Remove fish from brine and let drain. Rinse with water if you prefer less salt (I don’t rinse)
Let fillets sit out until they are dry (1/2 hour)
Smoke in smoker according to manufacturer’s directions (I used alder wood chips)
Smoker in action
Not too hot
Coho almost done
Sorry no picture of the final product but let me add this... IT'S GOOD!