-   Q-talk (
-   -   Problems smoking salmon (

Dr. Endo 02-18-2013 09:17 PM

Problems smoking salmon
So, I have a UDS that I made over a year ago now. I love it, and I've become pretty confident about my cooking skills with it. I've smoked whole fish in it before with good results but today was the first time that I tried salmon fillets. After reading all of the good reviews about "thirdeye's" recipe, I decided to go with that. I mixed up my brine/paste and followed the instructions closely. The flavor was fantastic but they were CRAZY SALTY! What do you guys with more experience than myself think that I did wrong. I washed off the fillets just as he told me to. The only deviation that I am guilty of committing was that I used granular salt instead of kosher salt. But would that make that big of a difference? I'm excited to try again but thought I would pool your guys thoughts on the matter.

Big George's BBQ 02-18-2013 09:22 PM

That is probably why you have the problem Use kosher Thirdeye has a conversion and you would use a differab]nt amount with kosker than granular I believe there are other differences too

HeSmellsLikeSmoke 02-18-2013 09:35 PM

Different brands of kosher salt differ in saltiness too.

IamMadMan 02-18-2013 09:42 PM

It makes all the difference in the world...

Richard_ 02-18-2013 11:17 PM

rinse it before you smoke it , the salt is to help pull the moisture out

Bro-be-que 02-18-2013 11:20 PM

kosher salt is coarser and lower in sodium than table salt. could make a huge diff...

chriscw81 02-18-2013 11:24 PM

there's a significant difference between kosher and the other stuff.....

MS2SB 02-18-2013 11:46 PM

2 things
1) When curing always go by weight instead of volume
2) As has been said above table or fine salt has a higher density than kosher and 1 C table salt can weigh almost twice as much as the same amount of Kosher.

Richard_ 02-18-2013 11:49 PM

table salt is best left on the table , kosher ftw

dmprantz 02-19-2013 12:01 AM

Problems smoking salmon
Just to be clear: kosher salt is neither less salty nor lower in sodium than any other kind if salt. Salt (NaCl) is salt is a rock is salt. Kosher salt is shaped in such a way that you get less mass of salt per the same volume if crystals, but that's density, not sodium content. Weight is the way to compare, but for Morton's, it's 5:4. Also, just FYI, "kosher salt" is not the only salt which is kosher. It's just the salt that you use to kosher bloody meat.


BayoustateBBQ 02-19-2013 07:11 AM

^^^^he nailed it. Yeah there are different size grains of kosher salt. I have some that is labeled coarse kosher and i Like to use it in rubs. Iodized sale-table salt has grains like sugar. Keep in mind different kosher brands may have different grain sizes. The sizes of sale are:popcorn salt(the tiniest) through table salt, various kosher salts, various sea salts, rock salts, up to slabs of salt the size of a dinner table or larger.

HeSmellsLikeSmoke 02-19-2013 07:30 AM

It even gets more complicated, but probably not significantly, by anti-caking and other additives put in salt. For example, non-iodized Morton table salt contains calcium silicate while Morton coarse Kosher salt contains Yellow Prussiate of Soda. Morton's iodized salt contains dextrose and potassium of iodine in addition to calcium silicate.

There are conversion charts online to help sort this all out.

BayoustateBBQ 02-19-2013 07:43 AM

Since we are on the subject what is the best kosher salt to use for rubs?

rockinshelby 02-19-2013 09:25 AM

Stick with the kosher salt. I use 1 cup kosher salt, 4 cups brown sugar and 10 -15 cloves crushed garlic. Dry brine for about 6 hours. Recipe stolen from Nice simple brine. Works perfect every time.

MisterChrister 02-19-2013 09:44 AM


Originally Posted by rockinshelby (Post 2374373)
Stick with the kosher salt. I use 1 cup kosher salt, 4 cups brown sugar and 10 -15 cloves crushed garlic. Dry brine for about 6 hours. Recipe stolen from Nice simple brine. Works perfect every time.

That's a great step by step pic tutorial there, thanks for posting!

All times are GMT -5. The time now is 09:50 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.