PigBark, I'm starting to understand just a bit here that my salt is way too low for safety. I was trying to avoid too salty fish.
After much more reading, & more reading, I think I can balance out salt by using much more sugar or sweeteners than I am using. Right?
Yes, I know Splenda makes a brown sugar, but can't find it locally yet, so have to use my molasses quick fix for now. If or when I find it without paying shipping, I will probably 3/4 Brown Splenda to 1/4 real brown, when smoking for the diabetics.
Still could use a simple explanation of what Preserving, Curing, and just Smoking are.
Mr. T. Thank you for PM. ... I've seen your fish brine recipe here and on other forums. I had it bookmarked before in fact.
It was just the salt amount, that threw me off from it.
But I see you use a "much higher" ratio of sugar to salt. (approximately 4 to 1. (4=sugar & 1=salt)
than I've been using (1 to 1 roughly). I didn't notice your ratio until now.
Does that make the fish sweet, or just balanced with still a slight taste of salt? I like a slight salt taste.
Update on current batch:
Was in weak brine for 32 hours. Nuked a piece to test, and tasted okay. Back to fry pan next time though. Did not like that steamed fish texture at all. LOL I was just trying not to have to clean the skillet for just one bite of food.
Not as salty as my 1st batch, even though I used more salt. I think maybe it was the fact I was dealing with a year old fish, that caused problems.
Current batch is now drying in fridge on racks for about 12 hours. That should eliminate the fan/room temp thing.
I will use Mr. T's suggestion of 200* start to finish this time, instead of starting low to high. Using apple and Maple for smoke.
I think maybe I will brush a diluted Maple Syrup before smoking, on a couple of pieces just for me, to see how I like it that way.
Will let you know how this comes out.
Next batch in 2-3 days, I will try Mr T's recipe. But only if he lets me know on the sweetness thing. U Listening mf?
That should use the rest of the TQ plus some Kosher. Then you may not hear me mention TQ again. LOL
Still adding my own flavor ingredients though. They really "are" good flavors to me. You can't break me from those.