So I'm pretty new to smoking (see post in roll call). I've made a couple of batches of smoked trout and have been really happy with my results. Basically I'm using a dry brine (4:1 demera sugar to canning salt) with a couple extra spices. I leave it in the brine overnight, or sometimes over 24 hours and haven't had any problems, then I rinse, let stand for a night or so in the fridge and smoke.
My question is this, when in the brine I leave my fish in a plastic container, but I have been putting them on a metal cooling rack. My thought was, if the fish is sitting up out of the moisture that accumulates the brine would be more effective. So far, I haven't found any metallic taste in my finished product. But, I do see that every recipe I find it states to do the brine with "ABSOLUTELY NO METAL". I'm curious to know why that is, is it simply the possibility of adding and undesirable taste to the fish, or is there some sort of food safety concern due to the oxidation of the metal in the brine?
Any input would be greatly appreciated, thanks!