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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2010, 09:25 PM
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#1 |
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Found some matches.
Join Date: 02-23-09
Location: Temecula, CA
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Salmon help
Evening folks,
Got some beautiful alaskan salmon from a friend and I am prepping it for the smoker. My only question is how long to brine it for? I have seen everything from an hour to six hours... Really don't want to ruin this salmon, so thank in advance for any help!! Chris |
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06-05-2010, 09:37 PM
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#2 |
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Full Fledged Farker
Join Date: 02-13-10
Location: Milwaukee, WI
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It will depend on the method of smoking you use. I used to brine my salmon overnight in a kosher salt solution that floated an egg and then smoked for 5-6 hours at about 150 degrees. Cold smoking will demand something different and anything over 150 may take less brining to do a good job.
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Blues, BBQ and Homebrew! |
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06-05-2010, 09:55 PM
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#3 |
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Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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Mix a brine that will barely float an egg. Test the egg first in fresh water..if
it floats, doesn't sink..then use another. Add your flavors (peppers, brown sugar, etc.) and test the brine again.. put your fish in..mix..12-24 is good..you can't really overbrine salmon..it reaches equillibrium. Drain, rinse..blot dry Now there's 2 ways of smoking it..cold, or (realtively) hot... Cold( imho) is best with fish that are not brined, but salt cured..that should be no more than 120-170 deg. ( mind you, this is not 'cold smoking', just the temp of the cooker. Hot ..rinse, and smoke at 200-275 over water...it'll be moister, but won't keep as long. Now, for the ultimate experience... Take your fish, rinse, blot dry.. Mix up a mixture of 1/3 brown sugar, 2/3 pickling salt..coat the fish..let stand 12-24 hrs...rinse...cold moke for 12-24 hrs...keeps a long time just on the counter.. It's kinda like making gravlox, with the addition of the smoke..very hard, resilient flesh.
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Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax |
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06-05-2010, 10:23 PM
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#4 |
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Found some matches.
Join Date: 02-23-09
Location: Temecula, CA
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Thanks guys, mixing my brine now. Fish will hit the smoker in the morning.
Again MANY THANKS!!! I'll post pics when all is said and done... |
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06-05-2010, 10:34 PM
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#5 |
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Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
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Very good advise above. Please send me some when finished.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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06-05-2010, 11:16 PM
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#6 |
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Found some matches.
Join Date: 02-23-09
Location: Temecula, CA
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OK, so here's what I used...
1 gallon filtered water 15 oz by weight of kosher salt 1 1/2 cups light brown sugar 3 large cloves of garlic, smashed(for just a hint of garlic in the final product) Mouth is already salivating... |
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| Thanks from:---> |
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06-06-2010, 07:44 PM
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#7 |
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Found some matches.
Join Date: 02-23-09
Location: Temecula, CA
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Thanks for the help with the brining guys!!
Here's links to a couple of pics... When it first hit the smoker... http://s239.photobucket.com/albums/f...dSalmon002.jpg About halfway through the smoking process... http://s239.photobucket.com/albums/f...dSalmon003.jpg The final product... http://s239.photobucket.com/albums/f...dSalmon004.jpg Again, thanks for the suggestions, now thinking I might want to try cold smoking some next time around. Chris
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Char Griller Smoking Pro |
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06-06-2010, 07:55 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice job on the salmon, looks like it worked out great.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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