Fish brine 2 for hot smoking from For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 01, 2021

    Outstanding smoked salmon. Added dried tangerine peel and bourbon directly in to brine. Brined for 3 hr 30 min. Pulled out and placed on rimmed rack with sheet pan overnight in fridge to produce pellicles. Brushed again with bourbon in the morning. Smoked for 2 hrs at 295F. Melt in your mouth texture with faint smokiness. Best method yet in 30 years of annual summertime salmon smoking. Photo added

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.