Short brine, short smoke.

[worldnetusa]

I'm smoking King salmon after brining with salt and sugar (1 c. each). I often brine overnight but want to smoke soon so may try a 2 or 3 hr brine. Of course I use alder wood in an electric smoker. The smoke is ascending now. I just put the thin pieces in first and the spine as they don't take as long to brine. The thicker pieces will go in in a while. I put deep a cut into them for better, more even, brining and smoking. The thinner pieces I expect to be done in an hour and a half or so, while the thicker pieces will probably take closer to 3 or 4, maybe longer. I'll just watch for surfacing oil and transformation of color. Hopefully a shorter brine time won't affect it much.

 

[cmayna]

1 cup each?  Isn't that pretty salty?  But maybe due to the short amount of brining time, it won't affect the taste too much? 

 

[daveomak]

WNU, morning and welcome to the forum....  Did you dry the fish sufficiently and form a pellicle before putting the fish in the smoker ???   A pellicle is pretty important to a quality smoked fish....  

When you get a chance, please stop into Roll Call and introduce yourself so we can give you a proper welcome....  

Filling out your profile with location, smoking equipment etc., will allow us to help you better when answering your questions in the future...

This forum can get addicting with all the great proven recipes generously donated by our members... Need help with other smoking related questions ?? Our members are knowledgeable in all areas...  So, sit back, enjoy the forum and the long smokey ride....   Dave 

http://www.smokingmeatforums.com/f/133/roll-call

 

[scarbelly]

WNU, morning and welcome to the forum....  Did you dry the fish sufficiently and form a pellicle before putting the fish in the smoker ???   A pellicle is pretty important to a quality smoked fish....  

When you get a chance, please stop into Roll Call and introduce yourself so we can give you a proper welcome....  

Filling out your profile with location, smoking equipment etc., will allow us to help you better when answering your questions in the future...

This forum can get addicting with all the great proven recipes generously donated by our members... Need help with other smoking related questions ?? Our members are knowledgeable is all areas...  So, sit back, enjoy the forum and the long smokey ride....   Dave 

http://www.smokingmeatforums.com/f/133/roll-call

Thanks Dave

Welcome Worldnetusa