Dry vs. Wet brine for smoking fish - www.ifish.net
The Oregonian's Bill Monroe!

Go Back   www.ifish.net > Ifish Archives > Ifish 2003 archives

Reply
 
Thread Tools Search this Thread Display Modes
Old 05-08-2003, 01:19 PM   #1
fishbait
King Salmon
 
fishbait's Avatar
 
Join Date: Sep 2000
Location: Hillsboro, OR
Posts: 8,874
Default Dry vs. Wet brine for smoking fish

OK, who says that an old dog can't learn new tricks. After over 20 years of wet brining my fish for smoking I am now converted to a "dry" brine. I believe it is easier and produces a superior product. Mine isnt totally dry, I just add all the things I used to but leave out the water. In hind sight all the water does is dilute all the goodies that I put into my brine, and even without any liquid added it still juices up and turns liquid. OK, all you non converted old smokers out there, do yourself a favor and atleast try it.

fishbait is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old 05-08-2003, 02:13 PM   #2
id. painter
Ifish Nate
 
id. painter's Avatar
 
Join Date: Feb 2002
Location: pocatello Id.
Posts: 3,123
Default Re: Dry vs. Wet brine for smoking fish

I have never used a wet solution. The water that is in the fish flesh is drawn out by the salt. I use a 50/50 mix, salt and brown sugar.
The trick is to not and i say NOT let the fish stay in it too long. For a thick salmon fillet i go 45 min,rinse in cold water,then pat dry.A good hickory smoke with moderate heat. Dont over cook , yummmm . id. p.
__________________
"It's a long way to the top," -AC/DC
"When all other fishing becomes filler " J. Wells
id. painter is offline   Reply With Quote
Old 05-08-2003, 02:42 PM   #3
Mr. Carp
Ifish Nate
 
Mr. Carp's Avatar
 
Join Date: Mar 2003
Location: Woodland, WA
Posts: 2,365
Default Re: Dry vs. Wet brine for smoking fish

Overcooking is the problem. If it is done right, it doesn't matter how you cook it. It all tastes good!
__________________
Carp, THE OTHER WHITE MEAT!
Ifish Member #3257
"A critic is a legless man who teaches running" Anonymous
Does a one legged duck swim in a circle?
Team Banana Oil
Mr. Carp is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old 05-08-2003, 03:14 PM   #4
Hare's Ear
Tuna!
 
Hare's Ear's Avatar
 
Join Date: Aug 2001
Location: PDX, OR
Posts: 1,152
Default Re: Dry vs. Wet brine for smoking fish

I was a hardcore wet brine smoker until last summer when I tried a dry brine recipe I found here on iFish. I don't think I'll use a wet brine again. The recipe I use has a high sugar to salt ratio, 6:1, so I can leave the fish in the brine a lot longer. This allows the other spices and flavorings more time to penetrate the fish without the fish ending up too salty.
Hare's Ear is offline   Reply With Quote
Old 05-08-2003, 03:28 PM   #5
Stratocaster
Tuna!
 
Join Date: Jan 2003
Location: S.W. Wa
Posts: 1,105
Default Re: Dry vs. Wet brine for smoking fish

Im a dry brine man myself, my brother was a "wet brine" guy untill he tried some of my dry stuff. And that was only my second batch ever and hes been doing this for years.
__________________
Even a fish wouldn't get into trouble if he kept his mouth shut.
Stratocaster is offline   Reply With Quote
Old 05-08-2003, 03:50 PM   #6
Rimshot
Tuna!
 
Rimshot's Avatar
 
Join Date: Dec 2001
Location: Carlton
Posts: 1,257
Default Re: Dry vs. Wet brine for smoking fish

Dry brine is the only way to go. I started experimenting with dry brines about 2 years ago and have come up with one that beats any other smoked fish I have ever had. I have people at work wanting to buy the stuff from me :smile: . Never got that kind of response with any wet brines.
Rimshot is offline   Reply With Quote
Old 05-08-2003, 05:35 PM   #7
Beerbelly
 
Join Date: Mar 2003
Posts: 437
Default Re: Dry vs. Wet brine for smoking fish

Hey Hare's Ear or any one. How about a recipe for a dry brine
Beerbelly is offline   Reply With Quote
Old 05-08-2003, 07:28 PM   #8
Dave Vedder
 
Join Date: Feb 2003
Posts: 152
Default Re: Dry vs. Wet brine for smoking fish

I have been dry brining for more than 25 years. my father taught me. I am constantly asked to provide my smoked fish for weddings, parties etc. I have tried a bazillion recipies, but here is the tried and true - KISS

3 parts salt
1 part sugar - brown.

Bury fillets in mix. For fresh fish 2-3 hours. For fish that has been frozen 1 1/2 to 2 hours.

Rinse very well.

Pat dry and place in fridge overnight.

Smoke with two pans of alder, apple or other fruit wood.

When fish is 3/4 done, brush with a mix of brandy and brown sugar. (Mix as much brown sugar in a 1/2 cup of brandy as will disolve.)
Do not overcook! I start mine in a Big chief with a blanket over it for frist two hours. Then I remove the blanket and smoke about another eight hours. Outside air temp is a big variable. When fish is nearly done, break a piece open. If it is about 10% wetter than you like take it out! it will dry a bit more as it cools. I promise this is killer stuff.
Dave Vedder is offline   Reply With Quote
Old 05-08-2003, 08:01 PM   #9
Stratocaster
Tuna!
 
Join Date: Jan 2003
Location: S.W. Wa
Posts: 1,105
Default Re: Dry vs. Wet brine for smoking fish

Heres mine.
2 pounds brown sugar to
1 cup non-iodized salt.
Brine for 6 hours in fridge or until all moisture is soaked up.
Lightly rinse off excess
Fridgerate overnight
Smoke with APPLE chips until done, 3 to 4 pans depending on outside temp. MMMMMM.
__________________
Even a fish wouldn't get into trouble if he kept his mouth shut.
Stratocaster is offline   Reply With Quote
Old 05-09-2003, 07:57 AM   #10
Beerbelly
 
Join Date: Mar 2003
Posts: 437
Default Re: Dry vs. Wet brine for smoking fish

Thanks for the recipes, I'll try them I have never tryed dry brine.I used wine in my brine.

Thanks
Beerbelly is offline   Reply With Quote
Old 05-09-2003, 01:40 PM   #11
biederboat
King Salmon
 
biederboat's Avatar
 
Join Date: Jul 2001
Location: Portland
Posts: 5,054
Default Re: Dry vs. Wet brine for smoking fish

I'm definitely a dry briner, and here's an added twist. If you have a vacuum packer, put the pieces in there and put a vacuum on. It helps draw "the good stuff" where it needs to be. Also works for marinating for bbq.

Biederboat
biederboat is offline   Reply With Quote
Old 05-10-2003, 12:18 AM   #12
King Fisher
Ifish Nate
 
King Fisher's Avatar
 
Join Date: Mar 2002
Location: Beaverton
Posts: 2,485
Default Re: Dry vs. Wet brine for smoking fish

Also, if it is cold or wet outside, finish cooking in oven after 2-3 pans of chips. It turns out great, I put the oven at 185-200 degrees. Cold weather will take longer to smoke and will dry out fish.
King Fisher is offline   Reply With Quote
Old 05-10-2003, 12:48 AM   #13
kevray
Chromer
 
kevray's Avatar
 
Join Date: Feb 2002
Location: Sheridan, OR
Posts: 666
Default Re: Dry vs. Wet brine for smoking fish

I have to agree with you Fishbait. I smoked fish for years always using the family secret wet brine. It wasn't until a couple of years ago that I tried some smoked salmon from a fellow that used a dry brine. I have preferred dry brining ever since...however, I did not throw out the family secret recipe. :grin:
__________________
"Don't leave fish to find fish."
kevray is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Cast to



All times are GMT -8. The time now is 12:15 PM.

Terms of Service
 
Page generated in 0.19221 seconds with 28 queries