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Dry brine for smoked salmon or jerky

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willie:
stonecarver
I have found that if you use jusssst enough brine to cover, then getting a nice pelicle on salmon is easy.
1/2 cup salt, 1/2 cup sugar, 1/2 gal. water,  for 2 hours............ we weigh racks before and after, and look for 20% weight loss during smoking/drying

need to go trolling for a king soon, this thread is making me hungry 

BowEd:
That looks tasty for sure.Thanks for showing your well tried an true processes.Doing a quarter of a big deer here would be great here.Not like dried beef but maybe even better.

JW_Halverson:
Never thought of using weight loss to indicate when to stop the smoking process.  But it does make sense! I have a pile of rainbow trout needing to spend some time in the smoke sauna, and I might have to pay some attention to this.  Thanks Willie.

Marc St Louis:
It's been many years since I did some smoking.  Never smoked Fish but did Duck, Goose, Venison, Pork, Chicken and maybe a few more I don't remember.  From what I remember there are 3 ways to smoke, dependent on the smoke temperature.  Cold smoke, did that once and only once, hot smoke and cook smoke.   I found that for some meats a brine was the only way to go.

jimmi the sammi:
Used your recipe on a batch of trout. They turned out the best I have ever done!  Thanks so much.   ;)  I will definitely be using it again on other meats.

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