[SeaDog1]

Hi,

OK! Here is my Rum brine recipe for smoking fish:

2 quarts of warm water
1/2 cup Kosher salt
3/4 cup dark honey
1/2 cup light or dark sugar (I prefer light)
10-12 crushed cloves
10-12 crushed allspice berries
2 large crushed bay leaves
1/4 cup lemon juice
1 cup of dark rum -> (1/2 cup in brine and 1/2 cup over ice for me )
Whisk all ingredients well and put in frig to chill.
Once chilled add fillets, making sure all are covered with brine.
Brine for minimum of 24-36 hours.
Rinse fillets lightly in fresh water and put on smoking rack to dry for 1 hour.
Smoke with 50/50 blend of apple wood chips and pecan wood chips for 4 1/2 hours -> temp should not go over 180 degrees in smoker.

Take smoked fillets out of smoker and let cool for an hour.
ENJOY OMG GOOD

SeaDog1

[knowfish]

Thanks for thr recipe.... I can taste the salmon already. I just bought a Bradley smoker to replace my Brinkman. I'll try your brine once I "season" the Bradley with some heat and smoke.

[SeaDog1]

Hi,

Smoking up my 3rd batch of 40 fillets today !

SeaDog1