Problems smoking salmon - Page 2

TheJackal · 02-19-2013, 09:53 AM

Quote:

Originally Posted by BayoustateBBQ

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

I am not a fan of Morton's. I prefer Diamond.

Dr. Endo · 02-19-2013, 12:14 PM

You guys are amazing. I love being a part of this group. I think that the bottom line here would be - "you can use a variety of salts for your brine, but just know what salt your using and calculate by weight, solubility, and surface area"

I can do that, I guess this leaves me to try a couple more fillets next weekend. I'll update you all on my progress. I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.

MS2SB · 02-19-2013, 02:44 PM

Quote:

Originally Posted by Dr. Endo

I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.

Why make things more difficult than they need to be? A box of Kosher salt will set you back <$5 and will give you a far more consistent product. You're working with a high cost protein in Salmon, no need to risk ruining another batch when there's a tried and true alternative easily available.

Gore · 02-19-2013, 03:22 PM

I smoke salmon a lot. The only time it was really too salty was when I only had about half the amount of Kosher salt I needed and substituted in some table salt for the rest. I do know that people have different tastes when it comes to saltiness. We generally prefer a 4:1 ratio of brown sugar:salt, but others use 3:1 or even 2:1. There are no hard and fast rules. Play with it until you get what you like.

vafish · 02-19-2013, 04:29 PM

After dealing with over salted dried out salmon to many time I just quit trying to brine or salt it. I stuff it with crab and run the uds at 300 until it is cooked.

02-19-2013, 03:22 PM	#19
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I smoke salmon a lot. The only time it was really too salty was when I only had about half the amount of Kosher salt I needed and substituted in some table salt for the rest. I do know that people have different tastes when it comes to saltiness. We generally prefer a 4:1 ratio of brown sugar:salt, but others use 3:1 or even 2:1. There are no hard and fast rules. Play with it until you get what you like. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

02-19-2013, 04:29 PM	#20
vafish Full Fledged Farker Join Date: 12-19-11 Location: Commonwealth of Virginia Downloads: 0 Uploads: 0	After dealing with over salted dried out salmon to many time I just quit trying to brine or salt it. I stuff it with crab and run the uds at 300 until it is cooked. __________________ Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber

02-19-2013, 12:14 PM	#17
Dr. Endo Is lookin for wood to cook with. Join Date: 04-09-12 Location: Nolanville, Texas Downloads: 0 Uploads: 0	You guys are amazing. I love being a part of this group. I think that the bottom line here would be - "you can use a variety of salts for your brine, but just know what salt your using and calculate by weight, solubility, and surface area" I can do that, I guess this leaves me to try a couple more fillets next weekend. I'll update you all on my progress. I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.