To celebrate the end of that sunny weekend, we smoked tuna and salmon with a simple soy-based brine:
- 3 cups of water
- 1 cup of soy sauce
- 0.5 cup of brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon of fresh garlic
- 1 teaspoon of onion powder
Water cedar planks overnight. Brine tuna and salmon for 12 hours, then place on the planks:
Smoke it at 110 °C around 40 minutes or until done:
Then burning the lower side of the planks in the fire box for a minute. The plans start to crack and barely start burning:
I’m happy with the results:
The planking added a very nice cedar taste to both the salmon and tuna. But next time I will have to add more salt to the brine: I expected that the soy sauce will add the extra salt. Looking forward to the next iteration 🙂
Happy Planking 🙂
Looks great… I used to soak the planks before I started… but I dont think that it is worth the effort… sometimes I do the same thing with a teriyaki glazes… which also works well.
I agree: soaking the planks does not add much if looking at how much water it can take. But I don’t loose anything if I do I think.