Ingredients:

Bergman�s Alaska Smoked Salmon & Trout Brine

This recipe is suitable for all common Northwest and Alaska species of wild salmon venisons including Sockeye or red, Coho or silver, King or Chinook or blackmouth, Pink or humpback(humpies), Chum or dog. This recipe can also be used on all trout species including steelhead and Char, Alaskan sheefish and Burbot. This brine will work on any style of cut. For the best results cut fillet the fish and cut into strips 1/2� to 1� thick and 1/2 the length of the fillet.



Brine mixture & Brining process:



In a suitable commercial food container/ / mixer combine the following & dissolve this mixture thoroughly & let cool:

- 1 gal hot water with 5-6 lb�s brown sugar



Once the mixture is cool, add the following:

- 1 � 2 gal�s of Rhine or other sweet white wine (some apple cider concentrate can also be added to desired taste)

- 3 to 4 cups of teriyaki; some soy can be added to elevate the salt content- to desired taste



Then add in the following seasonings: (these seasonings and others may added or deleted to suit individual tastes or preferences)



- 1-3 Tbsp onion powder, and / or, 1-2 fresh sweet onions finely diced

- 1-2 Tbsp garlic salt & or powder, and / or, 1/2 cup finely minced fresh garlic

- 1-2 Tbsp black pepper

- 1-2 cans Apple Cider concentrate (optional)





Leave fish in brine for 24 to 48 hours. (For milder flavor, less time)
Brining fish should be stirred twice daily.
Preparation:

Drain, brief fresh water rinse fish and smoke.



Commercial smoke settings: 1200+/- min�s @ 60o damper closed on this

cycle only, 45-60 min�s @ 90o, 45 min�s @ 120o, 60 min�s@ 150o -
smoke on all.