Dry vs Wet brine

[smokincoalkracker]

Can anyone tell me the advantage or reason to use one method vs. the other when it comes to brining trout/ salmon? I normally use the dry method but Im open to new better ideas.
Thank.

 

[SmokyMose]

I've always used wet because of the simplicity but I've never done fish. I think if you've had good luck with the dry stick with it.

 

[indaswamp]

I have never cured salmon, but generally speaking wet brine keeps the meat moist, while dry brine will allow moisture to drain out of the meat.

 

[kilo charlie]

I bet an experiment with Pops Brine on some fish would be good.. something I have never personally done though.

 

[Bruceski44]

deleted

 

[smokincoalkracker]

I bet an experiment with Pops Brine on some fish would be good.. something I have never personally done though.

What is Pops Brine?

 

[bill1]

I have NO experience with fish, but I'd think it would fall apart in a wet brine. Would love to be educated otherwise.

 

[kilo charlie]

What is Pops Brine?

There's a link to it in my signature.. but it's a curing brine... not sure if that's what you're looking for or not. Also Pops Brine can be found here

 

[disco]

What is your favourite colour? It is really a matter of taste and what kind of fish you are looking to make. If you are making Lox, dry is the norm but I have had great cold smoke wet brined salmon. If you are hot smoking salmon, I find wet brine gives a nice distribution of the flavours while dry brining gives a texture I prefer. But it is really subjective and I suggest you try both to find the one you like.

 

[tallbm]

Can anyone tell me the advantage or reason to use one method vs. the other when it comes to brining trout/ salmon? I normally use the dry method but Im open to new better ideas.
Thank.

I don't cook tons of different fish and different styles but in general the only reason to brine would be if you want a simple marinade of flavor and in that case like 2hours aught to do the trick.

The other case is if you are curing (using Cure #1) for salmon lox or salmon jerky/nuggets then brining/curing would be needed.

I have only ever done dry brining and curing for the salmon lox and jerky cases.
I've marinated for like max 2 hours then grilled.

All other cases I simply season and immediately cook.

Out of curiosity, what is the reason you are looking to brine some fish? :)

 

[bill ace 350]

I used Pop's Brine on these. i did throw in some Dale's for extra flavor.
going out on the lake end of the month to try for some more.