Recent content by mattree
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M
What are your ratios: salt:fish weight and time.
@daveomak Good news is from reading this forum I've taken your advice and got myself some #1 -- always include it. For that 19g of mix, is that generally for one side of salmon, or 3lbs or some other weight? Let's say I have 3lb of fish, I'm trying to figure how much salt I need in grams... -
M
What are your ratios: salt:fish weight and time.
I'm a bit hit and miss with my dry cure salmon process (I cold smoke). Sometimes it's great, sometimes it's oversalted as hell. As a newbie, I see all over the internet, lots of different quantities of salt : fish lbs and curing time. Some recipes pack on the cure and leave it for 2 hrs, or 4... -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
Amazing. Because in the past I just smothered the salmon in dry brine, this method makes the fish seem so wet -- obviously it doesnt lose as much weight and that makes me nervous. Excited to try this! -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
REALLY stupid question now @SmokinEdge but I am new to this. Your method sounds a lot better for letting sit overnight in water four or so times more salinated than the ocean. With your method, if I wash the salmon off afterwards, pat it dry and leave to air dry a while (normal pellicle forming... -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
Thanks Robert and @SmokinEdge. I've got a nice 700g piece of salmon, so with a 1/2 gallon water it comes out to about 6.38g of #1. I'm using this as a rule of thumb: https://www.meatsandsausages.com/fish/processing/curing With an 80º salination brine (1.75 cups salt to half a gallon) it... -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
This is great info. Thank you! Would cure #1 or #2 both work so long as I control the nitrite level? -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
Cheers Robert. -
M
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
Hey all, I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet. I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use? -
M
Triage my first dry cured + cold smoked salmon attempt
Hi Zachd, I got home and checked on my beauty - still no pellicle. The salmon at this point is pretty thin – less than 1/4 inch. I attached a pic of where I cut across the widest part, it doesn't show much, but just wanted to illustrate how thin we're talking here. Is there a general rule... -
M
Triage my first dry cured + cold smoked salmon attempt
Hey folks! I've been lurking all over this forum for a while and since finally having space, excited to get smoking for the first time. But, I've run into some problems. Here's what's happened – perhaps you can triage? I bought a frozen salmon fillet, just from the supermarket (it's a bit thin...
