Originally Posted by Mr T 59874
To chime in with Dave. Ensure it has been properly cured. Consider purchasing a salimeter, around $15.00, and brine at 80% salinity @ 60°. Many recipes do not meet this minimum requirement.
The following is the one I use. Mr T's "Smoked Salmon From Go to Show" w/Q-View
Tom, thank you for your feedback. Never heard of a salimeter but i'll look that up today. Thanks for the tip.
Dave, thank you for taking the time to post more information. I appreciate the opportunity to learn more about nitrites and will look through these. I've noticed "Nitrite and Nitrate" free foods are becoming more of a "thing" out there.
Thanks Wade! I've always wet brined but dry brining just seems and sounds easier overall. My concern with time is it looks like salmon smoked in the Little Chief could take in upwards of 8 hrs for 5 lbs....
I appreciate your feedback!
Originally Posted by cmayna
I also am a dry brine smoker when it comes to fish, mainly King Salmon. 4/1 ratio of brown sugar over non iodized salt, etc. Yes your little chief has a pretty small (250watt) element which will force you to smoke longer in order to get the IT temp up to 135-140*. What I did to my two big chief's which you might consider later on is to install an adjustable 1000+ watt element in your little chief. It really helps on cool days etc. I typically start out at around 125-130 for an hour, bump to 145-150 for another hour, then bump to 165+ for a 3rd hour+ until the IT is met.
Thanks Cmayna. Excellent information - you've read my mind. I'll be installing a larger element soon but was hoping to get a smoke or two in before I did that. I have the box and might slip that over the top to increase the temp a bit. I know back in the day we used to just wet brine and then toss them into the Little Chief without any regard to safety! yikes!!