Some people rub on salt and brown sugar and smoke it straight away but I still find wet brine gives a better result. One fish I often use the quick method for is salmon, as this handles the quick ...

Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer.

Dry Brine vs. Wet Brine for Smoking Fish. Basic Smoked Fish Recipes. How to Smoke Fish: Frequently Asked Questions. What are the Two Basic Methods of Smoking Fish: Cold Smoked vs. Hot Smoked Fish.

John Harley, owner of Serenoa Shellfish Company in Panacea, grew up eating smoked mullet and making smoked fish dip. “I brine with saltwater, cane syrup, and bay leaves, mix it with mayonnaise ...

When the salmon fillets arrive they are brined, then arranged on large racks and wheeled into the smoking chamber, which is like a room-sized oven where they are smoked over oak chips at 21-23 ...

Lox and smoked salmon are often used interchangeably, but they’re not the same. Lox or gravlax is the Scandinavian method of preparing salmon. It is preserved by covering it with a salt mixture or ...

If you are using a kettle or other more primitive smoker, you will have a harder time keeping the temperatures consistent. Just be sure to get the temperature up to 160° in 2.5 hours and you will ...