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2018 AOTY/DOTY Entry

Topic: Smoking salmon: Wet brine vs Dry brine  (Read 302 times)

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Malibu_Two

  • Sea Lion
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  • Location: San Francisco
  • Date Registered: Jul 2005
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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!
May the fish be mighty and the seas be meek...


4est

  • Salmon
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  • Location: Reno NV
  • Date Registered: Mar 2016
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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


  • Napa Fisherman
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  • Location: Napa, California
  • Date Registered: Sep 2015
  • Posts: 355
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


Eddie

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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'
Word to the wise if your mama aint' taught ya' "Don't stand in front of a man and a fish he aint' caught yet.  Brock Zeman song "I'm goin' fishin"

Jackson Kraken 15.7


Malibu_Two

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  • Location: San Francisco
  • Date Registered: Jul 2005
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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?
May the fish be mighty and the seas be meek...


Malibu_Two

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  • Date Registered: Jul 2005
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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.
May the fish be mighty and the seas be meek...


Eddie

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  • Location: Marin
  • Date Registered: Mar 2016
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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.
Word to the wise if your mama aint' taught ya' "Don't stand in front of a man and a fish he aint' caught yet.  Brock Zeman song "I'm goin' fishin"

Jackson Kraken 15.7


 

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