NorCal Kayak Anglers
General => Recipes => Topic started by: Malibu_Two on January 14, 2018, 12:25:21 PM
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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!
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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
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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
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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'
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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?
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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.
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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.