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The need to brine?

 
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sjm1027



Joined: 11 Jun 2007
Posts: 7

PostPosted: Sun Sep 08 13 4:19 am    Post subject: The need to brine? Reply with quote

I want to cold smoke some salmon.
Do you always have to brine the salmon before you smoke it?
Do you need to remove the skin?
How long is a typical cold smoke time?

Thanks
Steve
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Sep 19 13 11:10 pm    Post subject: Re: The need to brine? Reply with quote

sjm1027 wrote:
I want to cold smoke some salmon.
Do you always have to brine the salmon before you smoke it?
Do you need to remove the skin?
How long is a typical cold smoke time?

Thanks
Steve


Sorry for the delay in replying, I do not get to this topic much.

For cold smoking (under 110 degrees) it is best to use some sort of cure which contains nitrites to keep things safe, and to get the proper texture associated with a commercially smoked fish.

I prefer to apply a dry-cure as opposed to brining due to less mess, and less active ingredients being needed and less cooler space required for its required rest time to achieve cure penetration. .

My dry cure ratio for almost all of my products is as follows for each pound of meat I use;
1.4 grams cure #1
.75 TBS Salt
.75 TBS sugar
Other seasonings to taste
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