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Comparison of Salmon curing methods
Wade, OK, I tried a couple that looked like they might work. Dave's wet and #7: 4:1 dry 2 hours, on frozen pink salmon. Both resulted in much better end result than I had gotten before. But I think the dry 4:1 is more consistent, and the salt level can be easily adjusted by soaking for... -
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Comparison of Salmon curing methods
Hmmm atomic. No idea what you're talking about. I'm trying to get information on curing methods. That's what I thought this thread was all about. Could be a topic that deserves a thread, but it certainly is pertinent to this one as well. Mudslinging??? Greg -
Comparison of Salmon curing methods
Thanks wade. I would be skeptical of the ability to permeate nitrite into meats like brisket or butts. Or even ribs. I use cure 1 in my jerky because it often sits in my hunting pack for a day or 2 vacuumed. But have never used it in anything else. I agree that some bags are poor quality. I use... -
Comparison of Salmon curing methods
OK Dave. I was wondering if there was a standard level of inhibition. In water treatment we knew exactly how much of an element or compound in parts per million was required to kill or inhibit bio growth. I see you use a SWAG :). I really wonder, given the storage method (vacuum pack &... -
Comparison of Salmon curing methods
Thanks Dave, In a wet brine, how do you figure how much nitrite actually gets into the fish (to affect a deterrent level for bugs)? And how do you store your smoked fish? With the preservative, can it be vacuum packed & stored at room temp? I think Cure #1 is the only way we can buy it for... -
Comparison of Salmon curing methods
"The addition of Nitrate is used in some areas as Nitrate over a period of time is converted to Nitrite" Hmm was thinking it was the other way around.. :o) Greg -
Comparison of Salmon curing methods
Question for wade & Dave. What type nitrite additive did you use ? Cure#2? Why not nitrate? Does it affect flavor? Thanks. Greg -
Comparison of Salmon curing methods
Hi Dave. Yes that's a much lower salt ratio. The other wet one (101) had 8:1 water/salt (volume) which is even higher by weight due to salt being denser than water. I tried the other wet brines and they were too salty. Am brining a few hunks of prev frozen salmon now to try tomorrow with the... -
Comparison of Salmon curing methods
Conductance doesn't necessarily give the saltiness from a taste perspective. Other flavors can offset the salt taste. The way you did it is best IMO. The low salt of Dave's wet brine could be from the apparently lower concentration of salt (1:20 by weight). Haven't done the weight ratio of the... -
Propane shut off timer?
Anyone know of a gas shut off with a timer.. So you can set it for x hours and have the gas shut off while youre away? solenoid maybe?? Nephew who smokes a lot with his gas smoker needs one. Thanks for any assistance Greg- brayhaven
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- Forum: Propane Smokers
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Comparison of Salmon curing methods
Looking forward to your results Wade. A lot of the recipes I see use @ a 4:1 sugar:salt ratio. Like 6 & 7. Some of those with a Kg of salt seems like a lot, but I guess it is only what's in contact with the filets.. Greg -
Comparison of Salmon curing methods
Good idea. The freezing process also changes the texture which seems to make the flesh absorb brine/salt more thoroughly and quickly. It might shorten cure time or favor a lower salt brine. -
Comparison of Salmon curing methods
Wade. This is very interesting to me as I have had trouble getting my salmon too salty. It should give us some perspective if you try very different techniques and recipes. Brine times, fresh vs frozen etc. We can adapt to the fish we use whether frozen fresh, thick or thin. My first try of a... -
Wet vs Dry, for Salmon. Fresh vs frozen
How is that Tilapia, Bear? The varmits are all over here in FL, We broiled one once but didn't care for it. But a lot of fish are good smoked that I don't much like broiled. I see they serve it at Red Lobster. Used to get it from the cast netters here for a quarter a pound. Greg -
Wet vs Dry, for Salmon. Fresh vs frozen
Thanks Mr. T, Not making jerky, but the thin part of the filets do get pretty dry. :o) How long do the others on here smoke their fish?? I think the only way to really check the salt content of the fish, as far as how it will taste... is to taste it :o). I'm an old water treatment chemist... -
Wet vs Dry, for Salmon. Fresh vs frozen
Thanks Tom. I'll try a weaker brine for a short time. As for the micro salt check. Not trying to get flavor. Just a quick salt test. A piece the size of a penny between paper towels cooks dries in @ 30 seconds. Hate to have to smoke that little piece for 6 hours to see if it's too salty. :) I... -
Wet vs Dry, for Salmon. Fresh vs frozen
That's one of our main target fish. They're so good broiled I haven't tried smoking one yet. Want to get my technique down so I don't waste one. We only get to keep 2 per day in a narrow slot limit. Also want to try spotted sea trout. I'm thinking of using your brine and soaking then test for... -
Wet vs Dry, for Salmon. Fresh vs frozen
Tom. I've been fishing for Salmon for years but haven't caught a one here in N Florida. Gotta take what I can buy. I catch plenty of fish. But like smoked salmon. Greg -
Wet vs Dry, for Salmon. Fresh vs frozen
OK Tom, so you think these salty smoked salmon I'm getting is because I brine too little? (4 hrs) I tried again today with dry brine from the video and still too salty but not as bad as the wet brine. Tried skin on & off. the skin on wasnt as salty. Also tried some cod which was also too...
