I've used this brine for several batches of different types of salmon. All have turned out wonderful. Better than what you can get in the store for sure. Thanks!
I decided to use this brine on a few snow geese and a smaller canada goose. After smoking, they were absolutely delicious! I am using this brine on all my waterfowl from now on. Thanks MrT!
Jaques,
Glad you are enjoying, sounds wonderful. Thanks for posting your results.
Glad you are enjoying, sounds wonderful. Thanks for posting your results.
Could you please tell me what method or equipment your are using to get your Ph readings?
Thanks
Thanks
The following is what I use to monitor my brine's.
http://www.hannainst.com/usa/p...&ProdCode=HI%2098107
You may also consider a salometer.
http://veegee.thomasnet.com/vi...ation?&bc=100%7C1003
Hope this helps.
http://www.hannainst.com/usa/p...&ProdCode=HI%2098107
You may also consider a salometer.
http://veegee.thomasnet.com/vi...ation?&bc=100%7C1003
Hope this helps.
Should the salmon be air-dried in the fridge? I've got some in the brine right now. Will be smoking tomorrow for our Christmas party! Can't wait.
Todd
Todd
Todd,
If you used the above recipe and technique your salmon is cured. It can safely be air dried at room temperature to form the pellicle, figure around two to three hours without a fan one to two with. Forming a good pellicle while being refrigerated will simply take longer.
Enjoy and let us know how it went.
If you used the above recipe and technique your salmon is cured. It can safely be air dried at room temperature to form the pellicle, figure around two to three hours without a fan one to two with. Forming a good pellicle while being refrigerated will simply take longer.
Enjoy and let us know how it went.
Thanks, Mr. T. I pitty the fool who doesn't report back. Sorry, couldn't resist!
Todd
Todd
That was the best smoked Salmon I gave ever eaten. It received rave reviews at the Christmas party! Even those who usually don't like salmon were telling me it was excellent!
I pretty much followed Mr. T's instructions word for word. Bought a 2 pound sockeye fillet and cut it into 3 equal pieces. Brined for 18 hours, rinsed, patted dry. Then air-dried for 3 hours on kitchen counter. Then decided to put a fan on them while I preheated the SM025 to 200 degrees. I used a 3 oz chunk of red alder. Took about 1 1/2 hours for salmon to reach 145 degrees, then I reduced smoker temp to 180 and let the salmon cook for 30 minutes more before pulling. The fillets were deep red and smelled amazing! I let them cool slightly then immediately vacuum-sealed them. One chunk was eaten at the party (with cream cheese and Triscuits) and I kept the other 2 for Christmas day.
One word, Mr. T .... Ridiculous. This is now my go-to recipe for smoked Salmon.
Todd
I pretty much followed Mr. T's instructions word for word. Bought a 2 pound sockeye fillet and cut it into 3 equal pieces. Brined for 18 hours, rinsed, patted dry. Then air-dried for 3 hours on kitchen counter. Then decided to put a fan on them while I preheated the SM025 to 200 degrees. I used a 3 oz chunk of red alder. Took about 1 1/2 hours for salmon to reach 145 degrees, then I reduced smoker temp to 180 and let the salmon cook for 30 minutes more before pulling. The fillets were deep red and smelled amazing! I let them cool slightly then immediately vacuum-sealed them. One chunk was eaten at the party (with cream cheese and Triscuits) and I kept the other 2 for Christmas day.
One word, Mr. T .... Ridiculous. This is now my go-to recipe for smoked Salmon.
Todd
quote:Originally posted by RockySmoke:
I pitty the fool who doesn't report back.
Todd
Okay, your good.
Glad everyone enjoyed the salmon. You did a good job on it. Enjoy the rest.
Merry Christmas
Mr.T, I smoke a lot of salmon using dry brine methods which can be tedious so I am excited to try your method. I have a few questions to help me adapt to your recipe. Can you do whole filets instead of cutting it up? I assume you vacuum pack after they are smoked, so what do you do with the packages you have not eaten or given away, freeze or store at room temp? How long is the salmon good for using either method?
Q4lunch, Unlike many dry brines, this recipe was developed for 100% saturation resulting in a product with a known salinity and pH level making a more shelf stable product. This product is suited more for a snack type salmon than a main dish.
Whole fillets can easily be done using this method, but it is my personal preference to cut the fillets into serving sizes as it would be rare in my case that a whole fillet would be required.
After being smoked the salmon is vacuum sealed and refrigerated for up to three months and at times, I will freeze it for up to six months. If longer storage is desired, the salmon should be pressure canned. When canning, the same brine technique is used, but a different smoking procedure is used do to the effects canning has on the fish. Although it is cured, to avoid confusion here on the forum, I rather not discuss storing the salmon at room temperature for a length of time.
Hope your questions have been answered. If I can be of further assistance, please ask. Will be looking forward to your results.
Tom
Whole fillets can easily be done using this method, but it is my personal preference to cut the fillets into serving sizes as it would be rare in my case that a whole fillet would be required.
After being smoked the salmon is vacuum sealed and refrigerated for up to three months and at times, I will freeze it for up to six months. If longer storage is desired, the salmon should be pressure canned. When canning, the same brine technique is used, but a different smoking procedure is used do to the effects canning has on the fish. Although it is cured, to avoid confusion here on the forum, I rather not discuss storing the salmon at room temperature for a length of time.
Hope your questions have been answered. If I can be of further assistance, please ask. Will be looking forward to your results.
Tom
Mr. T, yes you answered my questions. Thank you for the information. I will be trying your method and will let you know the results. Happy 4th to you.
Typo information. When recently curing King and Sockeye Salmon, a typo was noticed in the weight of the curing salt. The weight should be 3.0 oz. instead of 5.1 oz. All other info is correct.
Hope this did not cause any problems.
Tom
Hope this did not cause any problems.
Tom
Can you use this on trout
Mr T! I just tried your salmon technique and brine recipe this weekend, and wanted to let you know it is excellent! I did have some confusion over the amount of salt by weight (I used Kosher), and ended up putting in more than the recommended 3 ounces. I was worried it would be salty, but the result was perfect. As others have said, the result is firm and delicious.
Thank you for sharing!
Barry
Thank you for sharing!
Barry
Glad you enjoyed your salmon Chef Boy, suggest you try it with Tender Quick next go round. You may prefer it, we do.
Tom
Tom
Mr. T, As you know, I've enjoyed your salmon brine recipe for a couple of years now, and maybe I haven't been paying attention, but this is the first time I recall you recommending cure rather than salt. I know you say you like the resultant taste better, but I wonder about having nitrates, nitrites, and propylene glycol in the product if it really doesn't need to be there. Is taste your only reason for preferring it? Just curious. And thanks again for a recipe that has brought me and mine much enjoyment!
quote:Originally posted by Jay1924:
Mr. T, As you know, I've enjoyed your salmon brine recipe for a couple of years now, and maybe I haven't been paying attention, but this is the first time I recall you recommending cure rather than salt. I know you say you like the resultant taste better, but I wonder about having nitrates, nitrites, and propylene glycol in the product if it really doesn't need to be there. Is taste your only reason for preferring it? Just curious. And thanks again for a recipe that has brought me and mine much enjoyment!
Hello Jay, Please review the recipe. It does state that TQ is preferred.
Besides preferring the flavor, it also makes for a longer shelf life. As for the nitrates and nitrites, there is more in a stick of celery. Of course, if you are happy preparing it the way you are and not comfortable using a cure, continue doing it the way you are. Keep enjoying your salmon, my friend.
Tom
I was all set to make the brine and purchase some salmon from Costco. Seems now they only carry farm raised as opposed to wild. Any thoughts on farm raised versus wild?