Smoked salmon brine question

[fishy2k]

Simple question: dry brine or liquid brine. I'll be using the regular ingredients, brown sugar, salt pepper, and a fewother seasonings.

Thanks,
Fishy

[HntnFsh]

I really like a dry brine.Fool proof with good results

[Native Fisher]

Originally Posted by fishy2k

Simple question: dry brine or liquid brine. I'll be using the regular ingredients, brown sugar, salt pepper, and a fewother seasonings.

Thanks,
Fishy

Mix all the stuff in a bowl. Lay the salmon in a deep baking pan all in one layer, skin side down. Spread that stuff all over the top of the salmon. Put in the fridge for 12 hours. After 12 hours put on drying racks for 1-3 hours or until it gets a glazed look to it. Then smoke it.

[Streamfixer]

Originally Posted by fishy2k

Simple question: dry brine or liquid brine. I'll be using the regular ingredients, brown sugar, salt pepper, and a fewother seasonings.

Thanks,
Fishy

Hey Fishy, you have just asked a question that will have a different answer from every person who reads this post. I soak my fish over night before smoking (however, that does make them harder to keep lit)

StreamFixer

[fish4brains]

simple answer.....dry brine

[fishy2k]

Originally Posted by Streamfixer

Hey Fishy, you have just asked a question that will have a different answer from every person who reads this post. I soak my fish over night before smoking (however, that does make them harder to keep lit)

StreamFixer

yuk yuk, yeh that's a good one "harder to keep lit". I actually have always used a wet brine, but read some post about a dry brine. Thanks for your input.
Fishy

[Dun Wurken]

hey fishy I just finished a batch of fall chinook using a wet brine and it came out great. It is the method that works best for me. Brine overnight,rinse ,pat dry,wait 1 hour for tacky glaze (pellicle) and smoke. I tried the dry method and fish came out saltier than I like. And yes I rinsed the chunks before smoking. Good luck and great eating! Dun Wurken

[eyeFISH]

I use a 4:1 ratio of brown sugar and pickling salt.

I apply the dry "brine" in a unique manner.

I fluff up the sugar/salt in a large bowl then simply flop the exposed flesh of each piece of fish into the brine.

Whatever sticks to the fish in one even layer is the perfect amount of brine to apply.

The coated pieces are then sequentially stacked in a large sealable jar until it is filled.... kinda like curing eggs for bait.

I allow the fish to juice out for a bit, then shake thoroughly. The jar is then turned several times a day.

Generally keep it in there for 48-72 hours, but have let it go as long as 9 days.. allowing the salt/sugar to thoroughly equilibrate thru the fish by osmosis and diffusion. This method thoroughly "cures" the fish without making it excessively salty... even after a week or more in the brine.

Rinse thoroughly and place on racks to airdry overnight to form a nice pellicle.

I generally smoke for 8-10 hours in my Big Chief, producing a beautiful red translucent candied textured smoked fish.

[classicriverrunner]

they both work - end product a little dryer with the dry brine - the dry brine takes out some of the juice ( my choice ). but I would not turn down either method if offered.

[Smokey360]

Originally Posted by eyeFISH

I use a 4:1 ratio of brown sugar and pickling salt.

I apply the dry "brine" in a unique manner.

I fluff up the sugar/salt in a large bowl then simply flop the exposed flesh of each piece of fish into the brine.

Whatever sticks to the fish in one even layer is the perfect amount of brine to apply.

The coated pieces are then sequentially stacked in a large sealable jar until it is filled.... kinda like curing eggs for bait.

I allow the fish to juice out for a bit, then shake thoroughly. The jar is then turned several times a day.

Generally keep it in there for 48-72 hours, but have let it go as long as 9 days.. allowing the salt/sugar to thoroughly equilibrate thru the fish by osmosis and diffusion. This method thoroughly "cures" the fish without making it excessively salty... even after a week or more in the brine.

Rinse thoroughly and place on racks to airdry overnight to form a nice pellicle.

I generally smoke for 8-10 hours in my Big Chief, producing a beautiful red translucent candied textured smoked fish.

Thats a great old school way of doing that will almost never fail to get the best compliments. I've recently been adding some other seasonings and have some great results.

[brushpuppy]

I prefer a wet brine. 12-16hrs depending on the fish and then 48-96hrs racked to finish curing. 4-6 hrs in the smoker @ 155 is usually enough to finish the job

[Starfish]

Dry. I do it almost exactly like Francis except I've upped it to 5:1 ratio of sugar to salt, and when I grab each piece of fish I grab a little extra dry mix along with it so the final amount of dry brine is a bit higher. I then stack the pieces in ziploc bags until each bag is full, then seal it and throw it in the fridge or cooler. Turn the bag over once in a while and brine anywhere from 24 to 72 hours as convenient. The key is getting the ratio of sugar to salt high enough that overbrining it isn't really possible.
After brining, rinse off the pieces, arrange on the smoker racks, then shake dry crushed red pepper flakes over the top before smoking.

[fishy2k]

As I write this, the fish is in the brine, and will be in the smoker later today. I am using a wet brine, since that is what I have always used, but was wondering about a dry brine which I will try later. My recipe that I am using is"
2 Cups dark brown sugar
1/2 cup salt
1/4 cup of Teriaki
small amount of garlic powder
about a teaspoon of ground pepper

I will give a report aftyer a taste test.............

Thanks,
Fishy

[frogwaterkid]

For the past 2 years I have been using the "5 cent" dry brine. I have some in the brine right now that is for a coworker. I have been asked by a lot of people for the recipe and they all say it is the best smoked salmon they have ever had.

One of the most important parts of smoking fish is to let it air dry after you take it out of the brine. I usually do it at least an hour or more.

Good luck

[Rakkasan]

Originally Posted by fishy2k

As I write this, the fish is in the brine, and will be in the smoker later today. I am using a wet brine, since that is what I have always used, but was wondering about a dry brine which I will try later. My recipe that I am using is"
2 Cups dark brown sugar
1/2 cup salt
1/4 cup of Teriaki
small amount of garlic powder
about a teaspoon of ground pepper

I will give a report aftyer a taste test.............

Thanks,
Fishy

My brine is really close to yours. Friends and family seem to love it. I make a heavy salt solution. Put my skinned fillets in it for 2-3 hours depending on the thickness of the fillets. I put my brine and fish in a vaccuum container and seal it shaking it every so often. I let it sit for 12 hours. I drain it and throw it on the smoker at 200 degrees for about 1 hour. I lower the heat to 150 and smoke it for about 4-6 hours again depending on thickness. I use a Brinkman front load charcoal smoker that has a water pan to keep moister in.

Lots of good ways to do it. This is just my way.

[Merganser99]

Like others have said, either way works, and it's largely a matter of preference. Also, the brine is very much a matter of taste. I grew up eating smoked salmon that was brined in salt only. I have experimented with a few sugar brines, and am moving back in the direction of more salt. My standard for years was 1/4 cup of sugar (white or brown) and 1/2 cup salt in a quart of water. Soak overnight, and smoke 6 - 10 hours to get it to the right dryness.

[KRTGrumpy]

It's a fun thing to experiment with. I've always used a wet brine but just this weekend I tried 5-Cent's dry brine and it turned out great. (it's a sticky thread on the recipe page)

[trap50]

Dry. I used the standard with a little dry prepared mustard and celery salt.

[huntgrouse]

fishy2k-
check out the link below for a step-by-step dry brine method complete with pictures. I've used this method for a couple of years now with good results. I think the dry brine is especially helpful if the fish have been in fresh water for a little too long.

http://www.salmonuniversity.com/rs_htss01_index.html

Dry brine...if it is too salty as has been said just use less salt. A lot of people think you have to use a lot of salt but I only use 1/4 cup pickling salt to 3 cups brown sugar . A deceased friend taught me that and my fish has been a big hit ever since. moisture should never be a problem,a little apple juice in the drip tray keeps moisture in. about a hundred different ways though so just goof around and perfect your way. I did a wet and dry on the same fish and the dry was better I thought but it was only shadetree science ha ha.

[Smoke It]

where does one get info on the dry brine?

[PepsiGuy78]

Originally Posted by cosmic cowboy

Dry brine...if it is too salty as has been said just use less salt. A lot of people think you have to use a lot of salt but I only use 1/4 cup pickling salt to 3 cups brown sugar . A deceased friend taught me that and my fish has been a big hit ever since. moisture should never be a problem,a little apple juice in the drip tray keeps moisture in. about a hundred different ways though so just goof around and perfect your way. I did a wet and dry on the same fish and the dry was better I thought but it was only shadetree science ha ha.

Good advice...
How hot would you reccomend smoking salmon?
I was gifted wit a Masterbuilt electric smoker to replace my old LilChief and I am constantly over smoking. After three hours I burnt the last load. I was smoking at 250 degrees and I realized that this is too hot.

[brentf99]

Originally Posted by Smoke It

where does one get info on the dry brine?

Check the top of the ifish recipe page. 5 cents has given us all his recipe and I just finished my first batch. Its yummy to say the least.

[Intimidator383]

Originally Posted by Native Fisher

Mix all the stuff in a bowl. Lay the salmon in a deep baking pan all in one layer, skin side down. Spread that stuff all over the top of the salmon. Put in the fridge for 12 hours. After 12 hours put on drying racks for 1-3 hours or until it gets a glazed look to it. Then smoke it.

Have you ever try real maple syrup on the fish after you put spice mixing on fish

[deadstick]

Dry..
2 parts brown sugar
1 part white sugar
1/2 part kosher salt.

No rinse sprinkle with course black pepper and let sit and dry on the racks tell glazed. OMFG!

The white sugar makes a difference and candy like fish.

I cut my salmon in about 3/8" strips before brining. Brines faster, smokes faster and is already in serving size pieces after you peel the skin.

Bellly meat and carcus trimmings done this are crazy good! The trimmings are jerky like and the belly meat just melts in your mouth.

[getfish]

i do it the the dry brine and it works great

[Mrs. R & B]

Dry all the way!

[Kokanee Slow]

I used a wet brine for 20 years, my own concoction through always tweaking it. This last year I concocted a dry brine with ideas from everywhere, and everybody says it's my best yet (smoked salmon). Rinsing it good will keep it from being too salty.

Here it is :

Dry Rubbed Smoked Salmon

Mix together:

1 tsp Garlic Powder
1 tsp Cajun Seasoning (I use Tony Chacere’s)
½ tsp Cumin
1/3 c salt
2/3 c sugar
2/3 c brown sugar
2 tsp Old Bay Seasoning

Layer the salmon pieces in a glass dish and coat with the mixture. Place the first layer skin down, then the next layer skin up, etc., so that each layer is flesh to flesh and then skin to skin, and so on.
Place in refrigerator for 12-15 hours. Remove from the dish and rinse each piece thoroughly. Lay the fish on paper towels to dry for about 30 minutes, then place on an oiled smoker rack for another 30 minutes. Sprinkle each piece with a mixture of sugar and brown sugar and a little Cajun Seasoning.
Place in smoker till desired doneness. I usually use just two pans of smoking chips (I don’t like the smoke taste to be too strong).

[buzzman]

Try smoking chips at 160 degrees instead of chunks at 225. The meat has no harsh taste at all. I do take it up to 225 for a couple of minutes to kill any bacteria.