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Recipes / Re: Smoked Salmon Recipe help - too salty!
« on: June 15, 2020, 08:47:02 AM »
For hot smoking salmonids, I always use a wet brine. The recipe I use also includes wine in the brine. I've never tried any side-by-side comparison with and without it, but I do know that alcohol has very different properties for dissolving things and denaturing proteins than water for anything related to cooking. So, even after any alcohol is "burned off" during any cooking process it has a different effect.
Anyway, the ratios I use are:
1/3 cup sugar
1/4 cup non-iodized salt
1 cup wine (usually white)
1 cup water
2 cups soy sauce (clearly this is a big source of salt as well)
1-3 ts of whatever spices I might have on hand such as onion/garlic powder, black pepper, hot sauce
I've let them soak in the brine anywhere from 12-48 hours depending on if I remember to prep everything ahead of time. I used to be concerned that longer soaking would be too salty, but it hasn't been a problem.
smoking time depends on temp.
Another thing that I've started to do is vacuum sealing the fish when it's still a bit warm if I expect to freeze it for longer-term storage. Seems to retain moisture better when it's later thawed vs. letting it cool down completely.
Anyway, the ratios I use are:
1/3 cup sugar
1/4 cup non-iodized salt
1 cup wine (usually white)
1 cup water
2 cups soy sauce (clearly this is a big source of salt as well)
1-3 ts of whatever spices I might have on hand such as onion/garlic powder, black pepper, hot sauce
I've let them soak in the brine anywhere from 12-48 hours depending on if I remember to prep everything ahead of time. I used to be concerned that longer soaking would be too salty, but it hasn't been a problem.
smoking time depends on temp.
Another thing that I've started to do is vacuum sealing the fish when it's still a bit warm if I expect to freeze it for longer-term storage. Seems to retain moisture better when it's later thawed vs. letting it cool down completely.