Salmon season is almost here for us in the PNW. Every 2yrs when the pink salmon run comes in, I catch more fish than I could ever use, but will keep one here and there to smoke up.
In the past, I've used a brine with apple juice, soy sauce, worcestershire sauce, and brown sugar. I'm contemplating subbing the brown sugar with some unfermented wort. Has anyone tried such a thing? I'm going to experiment either way, just curious if anyone has tried this on smoked fish yet and has any advice to give.
I'll be elbow deep in these fuckers in a few weeks