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hot smoking salmon

post #1 of 3
Thread Starter 

i am hot smoking 5 lbs. of salmon in a 4 to 1 sugar/salt brine. is it ok to use a little tender quick in it also to give it some color. it was flash frozen and doesn't look to appetizing.

post #2 of 3

TQ should not be used as a seasoning...   Anyway, fish doesn't have myoglobin or what ever changes color in meats...    Try some beet juice...  that's what processors use when processing pen raised Atlantic Salmon to add the revered color of the Pacific Salmon...   and beet juice has a lot of nitrates in it... more than you would normally put in meat...  on the good side, nitrates lower blood pressure...

post #3 of 3
Quote:
Originally Posted by DaveOmak View Post
 

TQ should not be used as a seasoning...   Anyway, fish doesn't have myoglobin or what ever changes color in meats...    Try some beet juice...  that's what processors use when processing pen raised Atlantic Salmon to add the revered color of the Pacific Salmon...   and beet juice has a lot of nitrates in it... more than you would normally put in meat...  on the good side, nitrates lower blood pressure...


Lots of great information here...Thanks Dave!

 

John

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