Dry brine help

[Trick]

I need a good dry brine recipe for a load of steelhead I'm smoking up on Thursday or Friday. I've been using a wet brine for a couple years and want to try something different.

Thanks for sharing in advance! :smile:

[fishbait]

One of my buddies use the following for a big chief load:
1 pack brn sugar
1 cup salt
spoon natures seasoning

coats and packs, let juice for a few hours 3-6 then smokes. His fish is ok, but not as flavorful as a wet bring that soaks overnight. He catches lots of fish and like the ease. Hope this helps... Steve

[MasterCaster]

I also use brown sugar and salt but i really dont like my smoked fish very salty so i use

1/2c salt to every 3-4 cups of brown sugar and thats it no special spices or anything.

I then place the fish in a glass dish and spread the mixture on top just so that it covers the fish evenly. Let sit in fridge over night. Drain and pat dry and smoke away.

Jon :smile: :grin: :smile:

[Big TULE]

I take the salt and litely sprinkle it over the fish untill i can barely see it, and then i smother with brown sugar, put it in the fridge over night, take it out in the morn, rinse the fish and put back in the fridge for about 2 hours and then go to town. good luck

Chris

I don't like to hide the taste of fish when I smoke so I just use 50-50 salt and brown sugar. Rub onto your fish and let set in a cool place for 20 min to 40 min depending on the thickness and oil content of the fish. Oily fish take longer to cure. After curing rnnce off all of the salt/sugar mix pat dry. Place on your racks and let air dry until tacky (a fan helps to speed this up).

I don't like to cook my smoked fish so I cold smoke at 85-90 degrees for 12-48 hrs with smoke only in the first 1-2 hrs. 12 hrs and kokanee is perfect, 48 hrs for large steelhead, sockeye or coho. I don't smoke many kings.
This method was taught to me by an older Hida woman that I knew in Alaska and 15 years of smoking 50 or more fish a year.

If you like moist smoked fish use a hot smoke, I prefer a jerky like finished product that can last for over a month in the fridg. Mine never makes it that long because my kids eat it up as fast as they can. :smile:

[Biteme]

I usually make up a large batch so adjust your quantities to your batch size
4 lbs dark brown sugar (two bags)
1lb 10 ounces of plain salt ( one can)
1/3 cup of powdered garlic
1/3 cup of ground cinnimon
1/2 cup of powdered onion
1/4 cup of ground up cloves
1/3 cup of cayanne pepper ( optional )
Juice of 2 fresh limes
mix all ingredients together
pack on fish pieces and layer them in zip lock bags making sure the dry mix is coating the fish well. let sit overnight for smaller pieces and up to 36 hours for thick pieces in either the fridge or an ice chest with blocks of ice.
take out rinse pat dry allow pelicule (skin) to form and smoke.
This is a secret recipe so dont tell anyone about it
with a dry cure it doesnt hurt to leave the fish in longer if you cant get it in the smoker as planned.
Got to go I have a batch ready to go in right now.

www.nwfish.com
[QUOTE] [Astoria keeper sturgeon, Buoy 10 salmon ---- Can you say Fish On???/QUOTE]

[dumy]

here is a simple recipe that is what the pros use.
cut your fillets into 3" chunks
pore pickling salt in a bowl and roll the fillets around covering the fillets like batter
put in another bowl and put it in the fridge for 30 to 40 minutes
rinse off each peace seperatly twice
pat dry and place on racks
springkle white sugar and pepper on it and your done.
simply the best

[Troller]

I use this recipie when I am in a hurry. Pour rock salt on a cookie sheet lay fish on top of salt pour more rock salt on top so you cant see the fish maybe a half inch or so. let sit in refer for about two hours. Rinse salt off pat dry and then do the same with brown sugar let sit for two hours dont rinse brown sugar and dont put on as thick as salt remove the fish with the brown sugar on it shake of excess and let air dry till the sugar glazes over do this where no bugs can get to it I usually put it on the stove top. Then it is time to smoke. For an even faster method after I rinse and pat dry after the salt. I sprikle lemon peper on both sides or your favorite spices then smoke. I prefer to use alder smoke for fish.

[Trick]

Thanks guys for all the great tips. I'll let you know how it turns out.