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Old 02-09-2004, 06:54 PM   #1
Fishhead
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Default Wet or Dry Brine?

Ever since I started fishing with a good friend of mine we have smoked fish.
But during the last 5 or so years my friend has gone to a dry brine with some sucess.
I on the other hand like to use a wet brine. I feel that I can add lots of different flavors that you cant acheive with a dry brine.
So heres the question ....which do you use and how did you come appon your recipe?


Thanks fo any info
Fishhead :grin:

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Old 02-09-2004, 07:03 PM   #2
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Default Re: Wet or Dry Brine?

Dry

The 65 year old sister of a Tlinket (SE Alaska Native) friend of mine taught me how to smoke fish.

[ 02-09-2004, 08:05 PM: Message edited by: Keta ]
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Old 02-09-2004, 07:04 PM   #3
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Default Re: Wet or Dry Brine?

Fishead, I use a dry brine. I found that I get better results because it pulls liquid out when the fish pulls in the salt and sugar. Sometimes for a little more flavor, I'll sprinkle some terriaki sauce over the fish. If you add garlic and onion, that also adds flavor. I basically experimented til I settled on a heavy coating of sea salt and approx 1/4" of brown sugar on top of the fish. Within a few hours it is a pretty soupy mixture. I mix it up and I let it sit overnight, rinse, dry and sprinkle on dill and black pepper.
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Old 02-10-2004, 09:26 AM   #4
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Default Re: Wet or Dry Brine?

I've been using a dry mix for years. You can add any flavors that may interest you. Heavy onion or garlic, all the way to pumpkin pie seasoning. A friend of mine even uses hot red pepper.
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Old 02-10-2004, 10:02 AM   #5
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Default Re: Wet or Dry Brine?

I used a wet brine for over 20 years and loved it, but about 2 years ago I switcvhed to a dry brine. Pretty simple really, just do everythhing i used to with out the water. The fish will juice up and make it's own brine, the water just thins it out...........my 0,02 worth
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Old 02-10-2004, 12:24 PM   #6
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Default Re: Wet or Dry Brine?

Quote:
I on the other hand like to use a wet brine. I feel that I can add lots of different flavors that you cant acheive with a dry brine.
<font size="2" face="verdana,arial,helvetica">I agree totally. In my little experience, I like a wet brine to mix the flavors. I got started smoking fish and brining about a year ago. My ex-girlfriend's dad showed me the ropes, and I really appreciate him taking the time out do do that! Ever since then, i've been mixing and matching, trying different things, and learning what works, and what doesn't! That's my story and i'm sticking to it :grin:

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Old 02-10-2004, 04:51 PM   #7
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Default Re: Wet or Dry Brine?

I've used a wet brine for years...until a month ago. I used a dry brine recipe posted here by "fishisabonus". I love the flavor and the way it draws the moisture out of the fish. All of the fish I've kept recently are all smoked using the dry brine. Others I've shared the finished results with want more!! Dennis
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Old 02-10-2004, 06:45 PM   #8
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Default Re: Wet or Dry Brine?

I've used a dry brine ever since my trip to Alaska where my buddy (Dad) and I smoked up about 30lbs of salmon. It was the best smoked fish I've ever had and everyone I gave samples to agreed. The recipe I got from a High School buddy up there. His recipe was more mass production so we tried to scale it down and I don't know if it's not quite right or if it's just because the fish we smoked up there was right out of the sea.

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Old 02-11-2004, 06:52 AM   #9
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Default Re: Wet or Dry Brine?

I have a slab in Wet brine right now but have tired both, get something that works and stay with it. Like them both, on Jerkey like the dry better fish I kind of like to use the wet to get some of the fish taste out. Who knows...if you pull out a batch and it never hits the fridge you did it right..........Ray
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Old 02-11-2004, 09:45 AM   #10
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Default Re: Wet or Dry Brine?

We have been using this one for 30 years. It will produce, without a doubt, the finest smoked fish you have ever experienced.

Granny GutZ Smoked Fish Recipe
(Family Secret)

In a new 5 gallon bucket –
1 Gallon warm water
2 cups salt (I use morton’s non iodized table salt)
2 Cups Brown Sugar
4 tablespoons garlic powder
8 tablespoons onion powder
2 ounce bottle of mapeline
1 ½ cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. I like to cut fish to skin (not through) in 1 1 ½ inch strips. This is enough brine for a 5 rack Big Chief Smoker. Let soak 6 to 12 hours. Dry on paper towels for at least one hour. Brush with honey if you like. Pepper heavy with crushed or cracked black pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours or until completely done. Smoking time varies depending on wind and weather.
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Old 02-11-2004, 10:37 AM   #11
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Default Re: Wet or Dry Brine?

I always used a wet brine until my last smoking experience. It was a simple dry brine, 3 parts brown sugar and 1 part sea salt. Covered the fish for about 10 hours, rinsed it off, sprinkled it with a few spices, and then smoked it (during really cold weather) for about 12 hours.

The family agreed it was the best smoked fish I have even done.

If nothing else, it seemed much simpler than dissolving the sugar and salt, cooling the brine, keeping the fish skin side up and so on.
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Old 02-12-2004, 08:05 AM   #12
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Default Re: Wet or Dry Brine?

WoW,
Thanks guys for all that great info [img]graemlins/applause.gif[/img]
If I use maple suryp, soy sauce, teriaki, apple juice, ect........ how then does it end up a dry brine
Silly question or am I missing something


Fishhead Vic :grin:
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Old 02-12-2004, 09:19 AM   #13
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Default Re: Wet or Dry Brine?

I am not knocking the dry brine,but my results with the dry brine was way too salty for my taste.My best success has been a wet brine that I tried that Killertaylor posted that was great!It is a more mild flavored fish brine and I have eaten a lot of it.It's not that hard to mix up really.If anybody is interested in the recipe,I'll post it.
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Old 02-12-2004, 09:38 AM   #14
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Default Re: Wet or Dry Brine?

NS,
The secret is time. I have my fish in the salt for 15-30 minutes depending on thickness and fat content.
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Old 02-12-2004, 12:06 PM   #15
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Default Re: Wet or Dry Brine?

In my experience I have found the dry brine material intensive when brining large quanities of fish (30 + lbs)
I wet brine in five gallon food grade buckets (I get mine at DQ for a buck). I have a large smoker and can smoke 4-5 buckets worth at once with no problem. Think how much brown suger , salt, etc it would take to properly coat all that fish. Wet brine saves $ on ingredients. I fill the buckets to the top with fish , mix my brine and then pour into the buckets of fish until all fish is covered.
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Old 02-12-2004, 01:35 PM   #16
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Default Re: Wet or Dry Brine?

get ahold of fishisabonus`s dry brine, after that you`ll never use another.


fishisabonus, is that brine good on sturgeon too?
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Old 02-12-2004, 03:27 PM   #17
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Default Re: Wet or Dry Brine?

The secret to dry brining is to soak the fish for about 8 hrs in it's own juices. Then rinse well or it will be really salty. Then let sit in the smoker for about 4 hrs. it should form a glazed look over it. Then smoke it for 6 to 8 hrs. depending on thickness. You should never let your smoker get any warmer than 140 Deg. You want to smoke it slowly. At least this is the lesson I got from my buddy in Alaska.

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Old 02-12-2004, 03:49 PM   #18
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Default Re: Wet or Dry Brine?

fishhead, You will get the results you want from either wet or dry brine.The reason I use a dry brine is that I can brine and smoke my fish the same day.You can put any kind of seasoning on the fish with the dry method.If you would like my recipe you can let me know and i,ll give it to you.It,s a great recipe.

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Old 02-12-2004, 03:55 PM   #19
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Default Re: Wet or Dry Brine?

How long can you safely leave salmon at room temperature to glaze?

Do you leave the salmon in the fridge while brining overnight?

Have not smoked salmon yet and don't want to make anyone sick on my first go-around... :smile: or the latter for that matter.

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Old 02-12-2004, 06:14 PM   #20
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Default Re: Wet or Dry Brine?

wet or dry, brine in the frig.
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Old 02-12-2004, 06:21 PM   #21
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Default Re: Wet or Dry Brine?

and yes...fishisabonus's dry brine recipe is very good on sturgeon....did about 10 lbs the day before yesterday and I got a couple pieces in my lunch. The rest of it never hit the fridge
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Old 02-12-2004, 11:35 PM   #22
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Default Re: Wet or Dry Brine?

I use dry for salmon/steelhead and wet for sturgeon.
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Old 03-15-2004, 09:32 PM   #23
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Default Re: Wet or Dry Brine?

What great ideas. My last batch took about 14 hours to get done. Slow seems to be the name of this game. I vacume sealed about ten pounds for later fish trips and woofed the rest.

The question I'll leave you with is this.
Do you find it better to freeze your fish before smoking or do you think that fresh from the water is the only way to go?
I think that freezing helps when the fish is thawing and absoring the brine as it thaws.
Any ideas???


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Old 03-15-2004, 10:51 PM   #24
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Default Re: Wet or Dry Brine?

Can't say enough about fishisabonus' dry brine. I'll never wet brine again.

[ 03-15-2004, 11:52 PM: Message edited by: steelheadslayer ]
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Old 03-15-2004, 11:01 PM   #25
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Default Re: Wet or Dry Brine?

Doug Young ( FV ZOE ) was the best commercial smoker on the coast. After checking his process out I later learned that all the good smokehouses use the DRY method.
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Old 03-16-2004, 12:19 AM   #26
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Default Re: Wet or Dry Brine?

Could someone please post a link to fishisabonus's receipe for dry brining, have tried to locate it, but so far have been unsucessful. Thanks Liv2Fish [img]graemlins/1zhelp.gif[/img]
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Old 03-16-2004, 01:46 AM   #27
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Default Re: Wet or Dry Brine?

web page

Look here, scroll down for it, it's a good one.
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Old 03-16-2004, 07:47 AM   #28
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Default Re: Wet or Dry Brine?

Hawaiian punch instead of water.
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Old 03-16-2004, 08:13 AM   #29
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Default Re: Wet or Dry Brine?

I always use a wet brine. I have been adjusting my dads brine for five years now. I finally got it so everyone I give some to they crave it and want the recipe or more. Ok I'll let the family seceret out of the bag. :smile:

Fish Smoking Brine


2 Cup Non-Iodized Salt
3 Cups Each of Dark Brown Sugar and White Sugar
½ Cup of Pineapple Juice
½ TBS Each of Onion Powder, Garlic Powder, & Lemon Pepper
3 TBS of Mr. Yoshidas Original Gourmet Sauce
6 Bay Leaves
1 gallon of Water


Use a glass or crock –pot container; do not use a metal one.
Place every thing above in a container, stir until completely dissolved. Place fish in the brine and make sure the all of the fish is submerged in the brine; then put a lid on the container and place in refrigerator (It has to stay cool while brining). Leave fish in brine for 14-24 hrs, depending on thickness of fillets. If the fillets are over a 1 ½” soak for 20- 24 hrs if under 1 ½” soak for 14-20 hrs.


Remove fish from brine, and pat dry with paper towels. Before you put the fish in the smoker take 2 lbs. Of dark brown sugar,1/2 cup of pineapple juice, ½ cup maple syrup & ½ cup Mr. Yoshidas Original Gourmet Sauce; mix in a bowl . Now place fish in smoker on 200 degrees for 2 hrs. Smear brown sugar sauce on fish every ½ hr or until gone. When 2 hrs are up put fish on large cookie sheet; and you can add ground pepper or lemon pepper to the fish if you like. Then place in oven for 15-20 min on Warm. This Brine will do about 10 -15 lbs. of fish. Enjoy .....Ross

[ 03-16-2004, 01:51 PM: Message edited by: Fish Hawg ]
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Old 03-16-2004, 06:42 PM   #30
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Default Re: Wet or Dry Brine?

I thought I would post a picture of the finshed product. I just pulled this from the smoker.

Can you say YUM .....Ross
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Old 03-20-2004, 12:13 PM   #31
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Default Re: Wet or Dry Brine?

I finally got room for this years springers. I smooked up all of last years fish. It's weird how fast fish goes when you smoke it .I hope you enjoy the recipe .....Ross
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Old 03-20-2004, 01:52 PM   #32
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Default Re: Wet or Dry Brine?

Quote:
Originally posted by LIV2FISH:

Could someone please post a link to fishisabonus's receipe for dry brining, have tried to locate it, but so far have been unsucessful. Thanks Liv2Fish
Hey Kevin,

You forgot one missing item...you've gotta catch a fish first before you can smoke it! Uh oh...I've probably just put the kibosh on all my rides in your boat with that comment, huh :smile:

-jokester
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