Sorry - am a bit distracted at the moment. Father went into hospital with a heart problem. I am hoping to collate the results and post very soon when I get back home. It may take a couple of days though.
In the meantime here are the final comparative weight losses...
Even after such a relatively short period of time the dry brines resulted in significant water loss which would have a good preservative effect on the salmon.
The 101 dry brine had actually reached a moisture reduction that is usually associated with fully cured traditional smoked salmon
The two wet brines resulted in either no moisture loss during the curing process or even a slight gain.
From the chart you can also see just how much moisture is lost during the smoking process in quite a short period of time as a result of the air flow across the fish in the smoker.
Apologies once again for the delay in posting the taste results.
In the meantime here are the final comparative weight losses...
Batch | Cure type | Initial weight g | After frozen g | After cure g | Cure % loss | After Smoking | Final % Loss | ||
1 | Dave Omak | 700 | 751 | -7.29 | 723 | -3.29 | |||
2 | 101 Wet brine | 881 | 891 | -1.14 | 881 | 0.00 | |||
3 | 101 Dry brine | 861 | 843 | 727 | 15.56 | 725 | 15.80 | ||
4 | 2:1 2 hours | 838 | 786 | 6.21 | 771 | 8.00 | |||
5 | 2:1 2 hours | 870 | 853 | 802 | 7.82 | 780 | 10.34 | ||
6 | 4:1 2 hours | 843 | 790 | 6.29 | 772 | 8.42 | |||
7 | 4:1 2 hours | 905 | 882 | 828 | 8.51 | 801 | 11.49 | ||
8 | 2:1 4 hours | 924 | 828 | 10.39 | 805 | 12.88 | |||
9 | 4:1 4 hours | 896 | 802 | 10.49 | 774 | 13.62 |
The 101 dry brine had actually reached a moisture reduction that is usually associated with fully cured traditional smoked salmon
The two wet brines resulted in either no moisture loss during the curing process or even a slight gain.
From the chart you can also see just how much moisture is lost during the smoking process in quite a short period of time as a result of the air flow across the fish in the smoker.
Apologies once again for the delay in posting the taste results.
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