Go to the Recipe: Everything-Bagel Salmon
I noticed that in step 2 liquid smoke is in the ingredient list but not the directions. I assume you just add it to the brine though? What a great idea! Do you ever do this when brining pork or other meats too?
You're right, I just added a note in the text. Lately Ben and I have been playing with adding liquid smoke to brining brisket, pork shoulder and chicken. We have been really happy with the results. We will be shooting some videos on it soon.
using smoke powder in the brine works really well too. We "smoke" brine salmon at the restaurant for service. 1% hickory powder (sourced through Terra Spice or Butcher and Packer) 3% salt for 1 hour. Let it dry well and it sears beautifully.
Can you skip the liquid smoke
If you want to. You can manipulate these recipes any way you wish. They are guidelines, but they aren't set in stone. You will not get the exact product that is featured on the recipe page, but you're free to do anything you wish with them.
Can you leave the salmon sitting in the brine for more than 45 minutes?
