Smoked Salmon/Trout Brine Recipe in the Muurikka Electric Smoker.
Our electric smoker is extremely versatile. It doesn't always have to be smoked salmon or trout! You can use this brine for any type of fish of your choice. Try smoked kingfish or barramundi.
Firstly, prepare the brine by combining the sugar, salt and 1L water in a deep dish.
Soak the fish in the brine and refrigerate 10 - 12 hours.
Drain the fish, pat dry and place the fish in the refrigerator overnight.
Remove from refrigerator and prepare your Electric Smoker by adding wood chips and water.
Smoke the Salmon or Trout in the Muurikka Electric Smoker for 35 minutes.