Smoking Fish Without Using Any Type Of Brine

[fsa46]

What kind of results do you get when smoking fish without using any type of brine or rub ?

 

[BandCollector]

Not sure.

Never tried it but I'm sure someone on the Forum has. They will be along shortly I'm convinced.

John

 

[Winterrider]

Can't help on that either. Always have used a brine and then let form pellicle.

 

[cmayna]

To the OP,
What's the reason to smoke without a brine or rub?

 

[fsa46]

To the OP,
What's the reason to smoke without a brine or rub?

Because I'm just looking for the smoke flavor and not preservation.

 

[noboundaries]

A question just for clarification. You're going to smoke and eat immediately, right?

 

[fsa46]

A question just for clarification. You're going to smoke and eat immediately, right?

Yes, with a week.

 

[noboundaries]

A week for a cooked fish, smoked or not, is an eternity if not frozen and packaged right away. If smoked and dried to a stiff jerky-like texture, it can be done, but I have no input at this time for safety reasons.

 

[pushok2018]

The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C).
No salt at all? Salt is a basic cure.... Unless you smoke your fish below 40F (I mean below)... Otherwise it won't be safe for consumption...

 

[BandCollector]

@fsa46

From what I have read so far, I would take the time to dry or wet brine, form a pellicle, and then smoke. There are enough scary things going on these days without adding food poisoning to the mix.

I'm sure @daveomak.fs could set you straight on this matter.

Just my two cents,

John

 

[daveomak]

I would NEVER smoke or cook any fish without using cure#1... Recently, botulism has become somewhat more prevalent... Smoking and/or cooking will not reach a temperature that will kill the bacteria and still render the meat delicious.. Salt and cure#1 will allow you to have delicious meat...
All that being said, I'm just an old fart that is still enjoying life...
Even this corona virus has an up side.... I have NOT received one ROBO call in a long time.... The local "door knocking" church group hasn't been around.... Taxes have been put off until June or July... I got my new mail box installed.... Someone drove over it and didn't leave a note...

 

[fsa46]

I would NEVER smoke or cook any fish without using cure#1... Recently, botulism has become somewhat more prevalent... Smoking and/or cooking will not reach a temperature that will kill the bacteria and still render the meat delicious.. Salt and cure#1 will allow you to have delicious meat...
All that being said, I'm just an old fart that is still enjoying life...
Even this corona virus has an up side.... I have NOT received one ROBO call in a long time.... The local "door knocking" church group hasn't been around.... Taxes have been put off until June or July... I got my new mail box installed.... Someone drove over it and didn't leave a note...

Are you referring to the Prague Powder #1 ?

 

[daveomak]

Yes... FDA allows for "up to" 200 Ppm in dry rubbed treatment or 1.4 grams per pound per treatment...
Any sodium nitrite cure with 6.25% nitrite in salt... It has many names...
I mix ~14 grams of cure#1 into ~80 grams of kosher salt.... Homogenize the mix well... Than add 9 grams of the mix per pound of fish and refer for a couple days..

 

[ncfisher]

I stopped brining my salmon years ago. Just season it right before it goes on the smoker uncovered. I keep my seasoning simple cuase salmon doesn't need much.

 

[fsa46]

I stopped bringing my salmon years ago. Just season it right before it goes on the smoker uncovered. I keep my seasoning simple cuase salmon doesn't need much.

How long do you keep it after smoking ?

 

[daveomak]

Anytime meat goes in the smoker, and smoked below ~225F, It should have nitrite on/in it.... The threat of botulism is too high to not heed that advice....

 

[Winterrider]

Yep, that to me would be like gambling...

 

[ncfisher]

Till its eaten. I get the full size fillets. But we eat 75% of it that night. Then I finish it off a few days later. We do 3 a month.

 

[Lonzinomaker]

If I understand, you want to smoke salmon without cure or preservative, immediately eat majority of it and finish the rest within the next 3 days. I'm assuming you will still season with salt and pepper (maybe a little lemon juice, onion and dill).
I think as long as you cook to 140 deg and hold it there for a few min, the salmon would be safe 3 days later IF you immediately chill to 34 deg and keep it at 34 deg until consumed within that time frame.

 

[fsa46]

If I understand, you want to smoke salmon without cure or preservative, immediately eat majority of it and finish the rest within the next 3 days. I'm assuming you will still season with salt and pepper (maybe a little lemon juice, onion and dill).
I think as long as you cook to 140 deg and hold it there for a few min, the salmon would be safe 3 days later IF you immediately chill to 34 deg and keep it at 34 deg until consumed within that time frame.

Yes, that is exactly what I am referring to. Thank You