3-5 lbs. boneless salmon fillets.

September 13, 2011

RyBrine: 1 1/2 Cups Brown Sugar, 1 1/2 Cups Apple Juice, 1 Cup Dry White Wine, 1 Cup Coarse Kosher Salt, 2 Cups Water, 1 TBS. Liquid Smoke-Apple, 1 TBS. Soy Sauce, 1 TBS. Chopped Bay Leaves, 1 TSP. Onion Powder, 1 TSP. Cayenne Pepper, 1 TSP. Emeril's Fish Rub, 1 TSP. Old Bay Seasoning Mix contents of the brine into a large mixing bowl and allow salt and sugar to dissolve. REMOVE SKIN from salmon fillets and cut into small steak size pieces 2-3" in width. Place salmon into a deep cake pan and pour brine over the salmon steaks. Make sure the pan is appropriately sized for the amount of salmon you are smoking, the brine should fully cover the steaks. Cover pan and place in refrigerator for at least 12 hours. Empty approximately 1/3 bag of Hasty Bake Hardwood Charcoal into your Hasty Bake grill, and set fire box level to smoke. When charcoal is ready, spread evenly and place Apple wood on top of charcoal. Place heat shields over the charcoal to avoid direct heat. For ease of clean up, cover the heat shields with aluminum foil so the brine doesn't drip directly onto them. Maintain an average temperature of approximately 180 degrees for two hours or until fish flakes with a fork. **NOTE: Adults and children who don't like fish come back for more of this recipe every time. I would be willing to give my Hasty Bake Grill away if you don't love it too, enjoy!