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]

F 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