02-17-2009, 08:45 PM
2 brines that I use.
3 to 1 on Dark Brown Sugar and non idozied salt.
mix in gallon water and let sit for 3 hours in fridge, then wash off totally. then let dry on newspaper for an hour or so.
I then make a mix of brown sugar and maple syrup and brush the fillets with it while smoking. I smoke at about 230 degrees for an hour.
The other brine requires no water, same as above with the brown sugar and salt. lay fillets flesh up in a plastic container and coat with the mixture and then the next fillet go flesh down on top the first. Put in fridge for 3 to 5 hours. This will turn to a slushy goop from the h20 in the fillets. Take out and wash totally and let sit and dry for an hour or more- you are trying to form the pellicle on the surface of the flesh. The pellicle is like a new skin that forms and (1) gives the smoke flavor something to cling to- (2) it keeps the moisture in and (3) it helps keep the fats ( salmon -Kokanee) in and not bubble out and basically going bad.
If you are going to eat it quickly you can get by with out all the extra drying but it does make a difference on big fillets. .
[signature]
3 to 1 on Dark Brown Sugar and non idozied salt.
mix in gallon water and let sit for 3 hours in fridge, then wash off totally. then let dry on newspaper for an hour or so.
I then make a mix of brown sugar and maple syrup and brush the fillets with it while smoking. I smoke at about 230 degrees for an hour.
The other brine requires no water, same as above with the brown sugar and salt. lay fillets flesh up in a plastic container and coat with the mixture and then the next fillet go flesh down on top the first. Put in fridge for 3 to 5 hours. This will turn to a slushy goop from the h20 in the fillets. Take out and wash totally and let sit and dry for an hour or more- you are trying to form the pellicle on the surface of the flesh. The pellicle is like a new skin that forms and (1) gives the smoke flavor something to cling to- (2) it keeps the moisture in and (3) it helps keep the fats ( salmon -Kokanee) in and not bubble out and basically going bad.
If you are going to eat it quickly you can get by with out all the extra drying but it does make a difference on big fillets. .
[signature]