A Borges family recipe from Tim’s father-the best smoked salmon ever! Download Recipe PDF
Ingredients
Brine
½ ounce pickling spices (wrapped in cheese cloth)
¼ cup rock salt
4 – 6 cloves garlic
¼ cup brown sugar
2 cups Portalupi Vermentino
2 cups water
2 – 3 bay leaves
How To Make
1
Prepping the salmon for the Brine: Filet salmon and pick out bones. Skin on or off is optional (Tim’s preference is skin on). Cut across filet 2” pieces. Combine all ingredients of brine in a stainless steel or plastic container with lid. Brine needs to cover the salmon. You can always add more water and Vermentino.
2
Refrigerate salmon in brine approx. 48 hours covered.
3
Remove from brine. Drain for 4 – 5 hours on old towels over newspapers. Keep covered while draining.
4
Smoking: Use alder chips. After approximately 6 – 7 hours of smoking (thick salmon) baste with the marinade. Return to smoker and finish smoking process to your individual preference.
