01-24-2007, 03:48 PM
I'm with tubdude in that I don't like my fish brined. But keep in mind there are different types of smoked fish. Some like theirs smoked like jerky, which typically requires a brine. Others like theirs hot-smoked, which is similar to cooking it in the oven or grill, but just adding some smoke for flavoring.
Brining does several things: it infuses the meat with flavor, helps the meat retain moisture, and extends the shelf life. You can control the saltiness, but it's the salt that does the above three things. Plus, if you're smoking it on a Little Chief or Totem, especially during this weather, the meat may remain in the danger zone (between 40 and 140 deg) too long and allow bacteria growth. So brining may be required for food safety depending on your smoker.
I hot-smoke my salmon 250 - 325 degrees. I may marinate it slightly beforehand--I have maple salmon and asian salmon recipes that I like--or just apply kosher salt and fresh ground pepper. I hot-smoke for an hour tops, until it's just done and still very moist.
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Brining does several things: it infuses the meat with flavor, helps the meat retain moisture, and extends the shelf life. You can control the saltiness, but it's the salt that does the above three things. Plus, if you're smoking it on a Little Chief or Totem, especially during this weather, the meat may remain in the danger zone (between 40 and 140 deg) too long and allow bacteria growth. So brining may be required for food safety depending on your smoker.
I hot-smoke my salmon 250 - 325 degrees. I may marinate it slightly beforehand--I have maple salmon and asian salmon recipes that I like--or just apply kosher salt and fresh ground pepper. I hot-smoke for an hour tops, until it's just done and still very moist.
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