Bushman wrote:Nerdy what brine recipe are you using.
My own.
Apple juice, usually a couple gallons
Garlic from my garden when possible, minced (about a cup of minced garlic)
Brown sugar (Panela when I have enough) 5Lbs should do it
Canning or kosher salt, a couple cups of salt
Put it all in a pot & heat until everything is dissolved then let it cool.
When I'm filling the fridge smoker I use a medium size plastic tote to brine the fish and probably about 20 Lbs Salmon fillets.
Cut the salmon into pieces about 4" x 6" (or smaller) when possible.
Make up enough brine to cover all the fish & weigh down the fish so it's all covered.
Place in a cool dark area (fridge if possible) for 12 to 24 hours.
It doesn't matter how much I put out it all disappears every time.
Also I have a killer smoked salmon dip recipe I got from my dad and then modified.