NorCal Kayak Anglers

General => Recipes => Topic started by: Malibu_Two on January 14, 2018, 12:25:21 PM

Title: Smoking salmon: Wet brine vs Dry brine
Post by: Malibu_Two on January 14, 2018, 12:25:21 PM
I've been using a dry brine recipe for smoking salmon, and it works great, but I wonder what others use.

I'm interested in trying a wet brine but don't know where to start. What ratio of water/sugar/salt? Any other ingredients? Do I need to let it dry to form a pellicle?

Looking forward to your input. Thanks!
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: 4est on January 14, 2018, 08:28:18 PM
Here's what I've been useing on the cutthroat trout I've been
Catching out of pyramid.

Enjoy!
http://marinatemebaby.com/2014/05/09/smoked-fish-brine-recipe/
-4est
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: LinesideBountyHunter on January 14, 2018, 09:15:29 PM
Ive used wet brines a few times just to end up with really salty fish. Still trying to find the perfect way to smoke salmon/ other fish. So far it looks like a cold smoke would be best but it seems a little complicated
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: Eddie on January 14, 2018, 11:24:16 PM
The brine I just pulled off for my sturgeon would work for salmon. 14 cups water, 16 oz brown sugar, 8oz kosher salt, 4oz tamari, 4 bay leaves, Tbls peppercorns, Tbls onion powder, 3oz fresh chopped garlic.
Brine overnight, dry and smoke.  Good smokin' to ya'
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: Malibu_Two on January 15, 2018, 12:58:55 PM
Here's what I've been useing on the cutthroat trout I've been
Catching out of pyramid.

Enjoy!
http://marinatemebaby.com/2014/05/09/smoked-fish-brine-recipe/
-4est

Sounds good. How long do you dry on the racks between brining and the cooking process?
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: Malibu_Two on January 15, 2018, 01:00:46 PM
Here's the recipe I've been using FYI:

http://forum.cookshack.com/eve/forums/a/tpc/f/2101038883/m/216105633

I find that brining salmon fillets for more than 5 hours results in a rather salty fish. Dry at room temperature for at least six hours.
Title: Re: Smoking salmon: Wet brine vs Dry brine
Post by: Eddie on January 15, 2018, 08:43:35 PM
Here's the recipe I've been using FYI:

http://forum.cookshack.com/eve/forums/a/tpc/f/2101038883/m/216105633

I find that brining salmon fillets for more than 5 hours results in a rather salty fish. Dry at room temperature for at least six hours.
Yes, I've wrecked a few batches and it is heartbreaking because it could've tasted so good.