Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: Sea Nymph on September 13, 2010, 06:01:30 PM

Title: Wet Brine vs Dry Brine
Post by: Sea Nymph on September 13, 2010, 06:01:30 PM: So now that the season for sock is almost over I just want to get an idea on what kind of brine you guys prefer. I have always used a dry brine consisting of brown sugar and coarse salt, I would like to get some opinions for my next run in a few weeks.
Title: Re: Wet Brine vs Dry Brine
Post by: JBB on September 13, 2010, 07:53:33 PM: I use the same dry brine but as you know when you let it sit in the fridge overnight it becomes a thick wet brine. My family and friends seem to like the product so I think I'll stay with the dry style.
Title: Re: Wet Brine vs Dry Brine
Post by: Fish Assassin on September 13, 2010, 08:10:37 PM: I prefer a dry brine.
Title: Re: Wet Brine vs Dry Brine
Post by: Hookbender on September 13, 2010, 08:32:47 PM: Yep......... dry for sure...............wet for Pork ,Chicken ,Turkey. Three parts salt one part demerara sugar.
Bon Appetite.
Title: Re: Wet Brine vs Dry Brine
Post by: IronNoggin on September 14, 2010, 03:20:42 PM: Wet: http://fishbcforum.com/index.php?showtopic=48345

Yummy! ;D

Cheers,
Nog
Title: Re: Wet Brine vs Dry Brine
Post by: Sea Nymph on September 14, 2010, 03:31:33 PM: Alright Nog that looked good. I'm going to have to do one batch dry and another batch wet and see which one will be the winner. Thx
Title: Re: Wet Brine vs Dry Brine
Post by: Matt on September 16, 2010, 04:43:28 PM: Dry brine becomes wet brine pretty quickly, adding extra water seems a little pointless. Nog, that looks great.

EDIT: I've been told by people in the know that a wet brine is more consistent than a dry brine.
Title: Re: Wet Brine vs Dry Brine
Post by: firstlight on December 06, 2010, 10:42:36 AM: I tried dry brines for years and it was a hit and miss thing.
Have been using a wet brine now since last year and havent had a bad batch yet and is the best stuff ive made.

Someone has a recipe on this thread that said 3 cups salt to 1 cup sugar.
This is way too much salt.

I use 1 cup salt and 2 lbs Demerara brown sugar and 2 litres of water.
I also add other spices etc. but that is up to the individual.

I owe thanks to Nog for this as it is from his recipe that i have learned a lot.
Title: Re: Wet Brine vs Dry Brine
Post by: Novabonker on December 09, 2010, 06:12:13 PM: The Lurh Jensen recipe is still my fave.My brother in law has an awesome recipe but he won't share his secrets.
Title: Re: Wet Brine vs Dry Brine
Post by: Throwin Plastic on January 16, 2011, 10:16:08 PM: Wet ;D

(http://i67.photobucket.com/albums/h287/vanboozin/66023_485107535551_752495551_7248950_2281978_n.jpg)

(http://i67.photobucket.com/albums/h287/vanboozin/DSCF3.jpg)
Title: Re: Wet Brine vs Dry Brine
Post by: DavidD on January 17, 2011, 06:36:40 AM: I just recently tried Nogs version with some Sockeye fillets - Everyone I shared it with said it was 'EXCELLENT'.

Thanks Nog - t'will be used again and again. ;D
Title: Re: Wet Brine vs Dry Brine
Post by: grease line on April 25, 2011, 10:38:01 PM: Wet brine all the way. Way more consistent penetration. Took me a while to try it, but now that I have, I'l never go back!