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More Salmon filets and nuggets

post #1 of 14
Thread Starter 
With all this jibber jabber recently seen about brining solutions, times, temps, glactical alignment of the moon vs the rings around Uranus, etc, I thought I'd bring us back to a basic reality position using, a simple 4/1 ratio of dk brown sugar / non iodized salt brine mix with lots of fresh garlic. Filets brined for 7 hours and the nuggets brined for 4 hours. Both air dried under a fan.

Two Big Chief smokers working overtime smoking both nuggets and filets for 3+ hours until an It of 140 was met. Very simple, Very delicious says my fishing buddies. Wife is so happy with it, she's considering extending our marriage contract another 30 years yahoo.gif


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Air drying with Kona Bear guarding the stash
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216 pieces of pure yumminess. Note the AMNTS at the bottom.
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Here, you can really see the difference between Silver (Coho) Salmon (top rack, right side) + (all of 2nd rack) vs King Salmon (top rack, left side) + 3rd and 4th rack.
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Another view showing the visual difference between Silver Salmon vs King Salmon on left side. Right side is all King...... Nuggetized (new word!)biggrin.gif
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Edited by cmayna - 11/10/14 at 8:01am
post #2 of 14
Looks great Craig! A solid method that I've used for over 30 years. Wish I still had good access to fresh salmon, one of the only things I miss about living at the beach!

Don't tell my wife, I keep looking at the Big Chief... Should've never sold mine....
post #3 of 14
Wow. You are the salmon king. points.gif
post #4 of 14

Wow looks great would this work with fresh stealhead?? only bad thing is the outfitter froze it for the customer, They just caught it 3 days ago, I would have to thaw, fillet and skin correct?? Any advice you could give would be great, I have a fridge smoker, and the ampts, I also have a part of a king salmon from Alaska, a guy gave to me from this summer, I will do same for that but leave the skin on?? I do have a little chief that I have not used for yrs., I could break out if I needed to. 

 

No Dehydrator time on these like your earlier posts?? 

 

Thanks in advance

 

DS


Edited by driedstick - 11/14/14 at 4:20pm
post #5 of 14
Thread Starter 

DS,

Previously frozen Steelies, would be just fine. All my fish is frozen before I thaw and smoke it.  Yes skin is on for all filets, not for nuggets.  I only use a dehydrator for my Salmon Jerky after smoking it for 2 hours.

post #6 of 14

How much water in brine? or just dry rub and it pulled moisture out itself ?

post #7 of 14
Thread Starter 

I'm from the dry brine world for all my fish.  4/1 ratio of brown sugar / non iodized salt with lots of fresh garlic.

post #8 of 14

brine sounds good do is that black pepper on nuggets?? if so on before smoke or after? I am thinking before if so? Thanks I will be giving this a try soon

 

DS

post #9 of 14
Thread Starter 

Oops, forgot the most important thing, peppa!.     Yes, before smoke.  Sprinkled on during drying.

post #10 of 14

Craig your the man - thanks a bunch!!!!

 

DS

post #11 of 14
I'll be pulling some salmon and rockfish out of the freezer soon to smoke. I use the same ratio as Craig. I sometimes add some chipotle or paprika for an added kick. I put that on while the fish is drying.
post #12 of 14

Is brining nuggets overnight too long??th_dunno-1[1].gif How much fish (lbs) can I brine with this 4/1 ratio

 

Thanks Craig :77:

 

If I don't go deer hunting next weekend I may try this

 

DS

post #13 of 14

I usually use a limited amount of salt and water for a fish brine and a long interval. Often it is only 2% salt and just enough water to wet everything. That limits the available salt.

post #14 of 14
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Is brining nuggets overnight too long??th_dunno-1[1].gif How much fish (lbs) can I brine with this 4/1 ratio

 

Thanks Craig :77:

 

If I don't go deer hunting next weekend I may try this

 

DS

For me, yes brining nuggets overnight is WAY too long using a dry brine.  I mean, look at the volume of a nugget vs that of a filet?  I normally brine my nuggets for 4+ hours.  Filet's for 7+ hours. How much fish based on the 4/1 ratio ?  Simply, the more fish requires more brine. You cannot determine how much fish can be brined on the 4/1 ratio without determining how much brine you are making. 

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