As I mentioned in another thread, I dry brine with brown sugar and kosher salt. After brining in the fridge overnight, the filets are rinsed, patted dry, then put back in the fridge until pellicle #1 forms. The filets are then painted with maple syrup, and put back in the fridge until pellicle #2 forms. That's when they go in the smoker. I think the maple syrup really brings out the salmon flavor, and gives a nice rich taste. So perhaps it's the sweet, whether you use brown sugar or maple syrup, that does the trick.
Bododio, I tried the dry brine method for ten hours and it was way too salty. I had salmon that had the skin removed, Do you think thiat could have been the reason?
quote:Originally posted by HAC111:
Bododio, I tried the dry brine method for ten hours and it was way too salty. I had salmon that had the skin removed, Do you think thiat could have been the reason?
The salmon I use is the wild caught rather than the Atlantic farmed, so I get skin on one side, which goes down in the dish, and I only put the dry brine on the top. I don't use a lot of the dry brine, either. Just enough to make an even coating without caking it on. And when I rinse, I rinse very thoroughly to remove all traces of the brine. There's a definite salt flavor in the finished product, but it's not overpowering at all. My guess is the Atlantic salmon is too porous, you used too much dry brine, you didn't rinse thoroughly enough, or a combination of the three. Keep notes and keep trying until you get the results that you like best. That's how I arrived at my method.
Thanks, will keep trying. Maybe I will try wet brine next time. Will brine shorter rather than longer.Stuff is too pricy to keep screwing up.although it will probibly make a good smoked fish dip.
Thanks, sounds like I brined mine way too long.
Well here we go.... smokette is heating up and almost ready for black cod, brined with Goya all seasoning overnite as BC is oily and sweats a lot during smoke, at 200 degrees will see what happens.
Tried Mr.T's wet brine it came out pretty good. I overcooked it though, came out a little dry.
Is it ok to leave the fish out on the counter while drying to form the pellicle?
Is it ok to leave the fish out on the counter while drying to form the pellicle?
HAC111, It will be fine thus the reason for the freezing which kills bacteria, brining which preserves and bringing to the proper safe temp when smoking. Suggest using a fan to speed the pellicle process.
Give it another try and control the temps a little closer then let us know how it turns out. Should be just a little moist, not dry or juicy.
Tom
Give it another try and control the temps a little closer then let us know how it turns out. Should be just a little moist, not dry or juicy.
Tom
HAC111, Feel free to E-Mail me for more precise information.
E-mail address in personal profile.
Tom
E-mail address in personal profile.
Tom
Somehow, after reading this article I understand that no nitrites/nitrates are need to be added to the brine as long as it is made at the strength that Mr T has made his brines. IF this article is correct, salt can kill(inhibit growth) of bacteria.
Anyway, I'm not near as knowledgeable as you guys, but enjoy reading and stretching my mind on occasions...LOL!
Brining fish
Anyway, I'm not near as knowledgeable as you guys, but enjoy reading and stretching my mind on occasions...LOL!
Brining fish
Thanks Cal, You are so correct sir. We are all just in search of good grubbin.
T
T
quote:enjoy reading and stretching my mind
careful
i done this in the 60s and
what was i saying again ?
Clarification: There seems to be some confusion as to the end result of the recipe. Therefore I added the following to the original thread. Hope this will help.
Tom
Question: What will the end result be and how can I use it?
Answer: The salmon will be moist, neither dry nor juicy. It is not intended to be served as a main course. It's intended to be used as a finger food eaten alone or as a snack on crackers and creamed cheese or as a mouse. It also has endless uses as a appetizer. Will defiantly be a hit at any pot luck. Try different appetizer recipes and enjoy. It can easily be packed in a saddle bag or back pack and taken into the mountains. WARNING: Grizzly bears like both fresh and smoked salmon.
Tom
Question: What will the end result be and how can I use it?
Answer: The salmon will be moist, neither dry nor juicy. It is not intended to be served as a main course. It's intended to be used as a finger food eaten alone or as a snack on crackers and creamed cheese or as a mouse. It also has endless uses as a appetizer. Will defiantly be a hit at any pot luck. Try different appetizer recipes and enjoy. It can easily be packed in a saddle bag or back pack and taken into the mountains. WARNING: Grizzly bears like both fresh and smoked salmon.
Hey Mr T:
I'm new to the forum but have been reading it as a lurker since I got my Smokette Elite 25 about 3 months ago. Wanted to let you know I made your salmon recipe for about a dozen people last night and they are still raving about it!
I started with two large filets about 2# each, about 3/4" thick in thickest portion. Got them fresh last week, then froze them for 3 days. Thawed them, then mixed up your brine solution and brined them in a 2 gal ziplock bag for 24 hours, turning several times during the process. Rinsed with 5 exchanges of rinse water. Then placed uncovered on the Smokette racks in the refrigerator overnight for pellicle to form. Had to put then diagonal on the racks for them to fit. Before cooking I set the smoker to 250 and preheated with 3 pieces of alder until smoke was coming out the vent hole for 10 minutes, then turned the temp down to 200. I removed the filets from the rack and sprayed the racks with Pam, then put the filets back on and placed them in the smoker. After 65 min the internal temp was 140, so I dialed the temp setting back to 175 and waited 20 min. At the end the internal temp reached 145. I removed the racks and used two oversized spatulas to pick up each filet (slid off the racks perfectly without sticking) and place it on aluminum foil and wrapped them up and took them to the dinner (5 min away).
They were a smash hit. Perfectly done, tender, and just the right amount of smoke. Even my friend who also has a 25 (an older model) and who prides himself on his smoked salmon was raving that my salmon was primo restaurant quality and wanted to know my secret. So I told him about your recipe on this forum, and he responded that he knew about the fourm but never read it, but now he will.
Bottom line: your recipe is solid gold! I'm not going to waste my time trying other smoked salmon recipes unless you recommend them.
Bill
I'm new to the forum but have been reading it as a lurker since I got my Smokette Elite 25 about 3 months ago. Wanted to let you know I made your salmon recipe for about a dozen people last night and they are still raving about it!
I started with two large filets about 2# each, about 3/4" thick in thickest portion. Got them fresh last week, then froze them for 3 days. Thawed them, then mixed up your brine solution and brined them in a 2 gal ziplock bag for 24 hours, turning several times during the process. Rinsed with 5 exchanges of rinse water. Then placed uncovered on the Smokette racks in the refrigerator overnight for pellicle to form. Had to put then diagonal on the racks for them to fit. Before cooking I set the smoker to 250 and preheated with 3 pieces of alder until smoke was coming out the vent hole for 10 minutes, then turned the temp down to 200. I removed the filets from the rack and sprayed the racks with Pam, then put the filets back on and placed them in the smoker. After 65 min the internal temp was 140, so I dialed the temp setting back to 175 and waited 20 min. At the end the internal temp reached 145. I removed the racks and used two oversized spatulas to pick up each filet (slid off the racks perfectly without sticking) and place it on aluminum foil and wrapped them up and took them to the dinner (5 min away).
They were a smash hit. Perfectly done, tender, and just the right amount of smoke. Even my friend who also has a 25 (an older model) and who prides himself on his smoked salmon was raving that my salmon was primo restaurant quality and wanted to know my secret. So I told him about your recipe on this forum, and he responded that he knew about the fourm but never read it, but now he will.
Bottom line: your recipe is solid gold! I'm not going to waste my time trying other smoked salmon recipes unless you recommend them.
Bill
Mr T
Thank you for what looks like a killer salmon recipe. Can't wait to try it but...no pictures?
Thank you for what looks like a killer salmon recipe. Can't wait to try it but...no pictures?
JRH you will find pictures here. PICS - Hot Smoked Salmon in the Seafood forum dated May 31st.
quote:Bottom line: your recipe is solid gold! I'm not going to waste my time trying other smoked salmon recipes unless you recommend them.
Bill
Bill, Thank you for the very kind words. Sounds like you did a very good job on them. You may also want to check the pictures out in the Seafood Forum, PICS- Hot Smoked Salmon dated May 31.
This recipe is the one I dare not change because it is so well liked around here. Just in case you can, the technique is different when canning.
Thanks again and please stay in touch.
Mr.T
P.S. My daughter works at the hospital and lives in Sierra Vista.
Just made my first fillet with a beauty of a sockeye. I ended up with an overnight pellicle formation (didn't really look any different) after a 24 hr brine.
Smoked up to 145 and then cut it. Let it rest for an hour and then wrapped up and rest more in the fridge for 8 hours and JUST when the wife got back scarfed down the first bites.
Thanks!
Smoked up to 145 and then cut it. Let it rest for an hour and then wrapped up and rest more in the fridge for 8 hours and JUST when the wife got back scarfed down the first bites.
Thanks!
I can understand the salinity, but what lowers the PH ? i'm trying the recipe this weekend ... can't wait
I have a choice of apple, maple, hickory or cherry at hand .... Would Apple be the best one to go with with this?
I have a choice of apple, maple, hickory or cherry at hand .... Would Apple be the best one to go with with this?
Outstanding recipe ! I make a small 2 lb batch to try it out and I was very pleased with it. I brined for 24 hours and then air dried with the help of a fan for 3 more. I used 3 oz apple and got the smoker going at 200F letting the initial white smoke disapate before putting the salmon in. Once it hit 145F I lowered the smoker temp to 145 and held it for 1/2 hour. After it cooled we tried it out an it was truely awesome. Thank you MrT !
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