Brining and smoking salmon

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Buddy55

Fire Starter
Original poster
Feb 2, 2021
51
22
Hi Guys,
A couple of quick questions. I started to wet brine some salmon this morning at 3:30am. I thought it was Wednesday, my birthday party day. I am doing this for my son. He helped me (an his mother) ALOT when I spent time in a coma and 5 months it the hospital (she just about went crazy). We are having Rib Eye for most of us, but he does not eat beef or pork. It may be a bad plan to try this at the party, but I want him not to feel left out.

I did a wet brine (4-5 hours). Now, I do not know if I can smoke it today and serve it tomorrow and how to reheat it. And if I smoke ot tomorrow, how to keep it ready for tomorrow. - I do not eat fish willingly, so this is a FIRST try.
Please help. Like I said He has been a great help!
 
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Can't help you out but I'll bump your thread so maybe someone else who can help will see it!

Ryan
 
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Glad your health is on the mend. What kind of smoker do you have? When I cook Salmon I either hot smoke, or grill. Does not take that long. Even cooked in the oven tomorrow would work.
 
I have a Traeger 780 Pro. I bought it in June, 2nd hand. They said it was having problems with the auger and temp Comtrol, read-out and a few other things. I cleaned it up washed, seasoned it and have had a couple of good cooks on it. Tree times I smoked cheese. Two good, one not o good. I roasted two chickens, they were REALLY tasty. and then a couple of burnt ends tasty. Then about 4 smoked chicken wings with hot sauce.
I have not had any trouble the other guy said. I think he just wanted a new Oklahoma Joe smoker.
I got the Corona virus in Oct 21. It really kicked my ass. Being in a coma for 8 weeks made my wife. frantic. My 5 months in the hospital and rehab did not help. Bit I am out, annoying people and having fun doing it. (LOL)
 
Here is a great read from a good member here from his Blog thirdeye thirdeye this will answer all of your questions on salmon prep and smoking.

https://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1
thirdeye thirdeye
Here is a great read from a good member here from his Blog thirdeye thirdeye this will answer all of your questions on salmon prep and smoking.

https://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1
thirdeye thirdeye knows fish!
 
Just made some alaska smoked salmon dip tonight. Still have a few sockeye from Alaska. Do them the same way he taught me!
 

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I did a wet brine (4-5 hours). Now, I do not know if I can smoke it today and serve it tomorrow and how to reheat it. And if I smoke ot tomorrow, how to keep it ready for tomorrow. - I do not eat fish willingly, so this is a FIRST try.
Despite several "mentions" above, (thanks all for the kind words) I have much more experience with dry curing than wet brining. But I can tell you that both methods rely on four things.... the type of fish, the thickness of the fish, the saltiness of the cure or brine, and the time in the cure or brine.

It sounds like I may be too late to the party, but both methods benefit from curing one day, rinsing and resting in the fridge at least overnight, then smoking. With salmon, trout and steelhead I like to refrigerate it overnight again after smoking, which I think improves the texture.

I serve mine slightly chilled with crackers of sorts, flaked into scrambled eggs, in a pasta dish, and sometimes in a sour cream and dill dip. But there are a million other possibilities.

Let us know how it turned out.
 
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Well, I made it through. I smoked for about 2.5 hours. then cook it for about 1.5. (well until it cooked enough 145-150 degrees. I smoked/cooked 8 chicken thighs at the same time. The chicken was cooked to 165 degrees. At the meal, they ate about half. It was nice and flakey. Then as they were leaving, it all went into to-go dishes. the salmon and the chicken. And two Rib Eyes. That happens at my house a lot. They said it ALL tasted excellent. I did not get a taste the fish or the chicken. I am going to have to learn to set some aside, in a good hiding place. In thirty years, I still have not learned how to do that. I should be happy that it does not get wasted, or that they say it was disgusting. And I can cook some more for me again soon.
 
B Buddy55 Glad to hear it went well. If nothing is left over it sucks but you can hold your head high knowing you did something damn good! I only have one critique, ask anyone around here, we love pictures. We need pictures! Sounds like a great cook and a good time had by all. Well done sir. Also glad to hear you are recovering pretty well.
 
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Yes, thanks. It was a great day and time. I enjoyed my birthday party. As for the food, I like it when it is all gone, I know that it was good. I just like to whine a little. I am really happy that I do not have to dispose of it.
I did follow 'Third Eye's' recommendations (some if them). And it makes me happy.
 
OK Guys, I did a wet brine today. I followed Thirdeyes recommendations. I used the brine - 1 cup of salt, 2 cups soy Sause, 1/2 cup of brown sugar and white sugar. 5 hours later I rinsed the salmon and put in a bag. This morning I smoked it.
Wow, is it salty. What did I do wrong?
 
I always wet brine salmon
4l of water
200 gr salt
125 sugar
fennel seeds
lemon and whatever spices you fancy
I leave it overnight, wash it out
In the fridge uncovered and pat dry
Smoke tomorrow when salmon is tacky. It would take smoke better
It takes me usualy4 hours to smoke it low without white albumen surfacing, but if it does no problem. I find it a bit tricky and am still not consistent with it
 
It sounds like a lot of salt and then you had soy sauce as well. It needs adjusting but this stuff is all trial and error . I got my recipes and formulations that woek for me and I very the spices. I am sure you will nail it in the end
 
OK Guys, I did a wet brine today. I followed Thirdeyes recommendations. I used the brine - 1 cup of salt, 2 cups soy Sause, 1/2 cup of brown sugar and white sugar. 5 hours later I rinsed the salmon and put in a bag. This morning I smoked it.
Wow, is it salty. What did I do wrong?
Hmmm, which recommendations?
 
ive always done 4 cups of water and hand full each kosher salt and brown sugar. the sugar handfull being a bit larger. i like sweet. i dont find seasonings help much unless i cook the brine to infuse the water. and like frankie i soak over night rinse then set in fridge open 1 layer to dry. smoke at 180 and baste towards end with soy and brown sugar. did i say i like it sweet? lol friends say its like ham.

IMG_3719.JPG

last weeks slabs. basted with maple syrup and just a touch of soy. change it up. the left one got a sprinkle of montreal stk seasoning pre air dry. changing it up is part of the fun to me.
 
I wet brine salmon for 2-3 hours, rinse, pat dry, and apply my rub. Then into the refrigerator
uncovered overnight. When I get it out to smoke, the surface is tacky...which is good for
attracting smoke. The brine I use is one gallon of water, 1 cup of kosher salt, and 1 cup of
brown sugar. Once the salmon is in the smoker, I cold smoke for at least 2 hours and then
cook at 225 until internal temp is about 145. Seems to work well for me.
 
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