Randy's Kokanee Cure

[Dave Schumacher]

Here is Randy Bergquist's recipe for Kokanee Brine. This was previously printed in the Kokanee Kronicles.

For about 5 to 10 lbs of kokanee filets:

1/4 cup Non Iodized Salt
1/4 cup Brown Sugar
1/2 cup Soy Sauce
1/2 cup 100% Pre Maple Syrup
1/2 cup Frozen Apple Juice
1/2 cup White Wine
1 tbs. Oregano Leaf
1 tbs. Tabasco Sauce
1 Granny Smith Apple cut into wedges
2 cups cold water

Mix, stir and marinate for 24 to 36 hours (refrigerated)
Now for the smokin part:
Dry filets for 1 hour.
Place in smoker of choice, I like Apple Wood best, but feel free to experiment. 3 pans of chips is fine more will be to smoky.
Smoking time varies on many things, you must figure this on your own. Practice makes perfect. This recipe works great for any kind of salmon.

[Rockus C. Pilus]

Well, the brine ingredients sound good, but THREE pans of chips? Wow! Randy must like it SMOKY! I only use two pans, and it's just right. PS...try Rokpyl's brine...I've been told that I could sell this stuff, but that would take all the fun out of experimentation!

1 small bottle SWEET white wine
2 cups Yoshida's Gourmet Sauce
2 cups Kikkoman Soy Sauce
2 cups Apple Juice (concentrate is better)
2 lbs. Light or Dark Brown Sugar
2 tablespoons GROUND Ginger
1 cup Blackstrap Molasses
10 drops Hot Pepper Extract

Heat the wine in a microwave...it makes dissolving the brown sugar, molasses, and ginger easier and quicker. Cool the wine by adding the remaining liquids. I prefer to brine my fish for a minimum of 3 days on the bottom shelf of the refrigerator. It's best to use a plate to ensure that ALL the fish is completely immersed in the brine.

For smoking, I have a Luhr-Jensen Big Chief. I use only Alder, Apple, or Cherry chips. I grew up on my Dad's Hickory and I can't stand the smell of Hickory any longer! I place the fish onto the racks with enough space between the pieces for proper coverage/ventillation. I let the fish air dry in a cool environment for about 30 minutes as the smoker is pre-heating. Then I use two pans of chips but I let them burn completely (that will take anywhere from 1 1/2 hours to 2 hours) before changing. I remove the fish when it's soft to the touch but flakes easily. Too long and you have jerky! yuk! Try this...you'll love it!

ps...as there are no "secrets", I didn't leave anything out! This is the brine I use most frequently for Salmon, Sturgeon, and for making my Beef Jerky!

[Randy B]

Rockply,
Your recipt sounds very good! I will smoke my next batch with it.
Hope to see you and your wife at the banquet.
Randy B

[The Cure]

Randy...We'll be there! I'll have bells on! Yuk yuk yuk! And seriously, that brine and smoking method are OFF THE HOOK!!