Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: clarki on September 04, 2009, 11:53:18 PM
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I have a favourite brine recipe for coho, (which I will gladly share) however I have rarely smoked pinks and don't have a reliable brine for them. I expect that their delicate flavour would require a less bold recipe than one would use for other species. Please share if you have any go-to pink brine recipes. Thx
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I don't understand why people add water to the brine when they are actually trying to remove water from the salmon ???
Try a dry brine for them...
Put fillets cut in 1.5 inch strips skin side down in a glass dish. Sprinkle liberally with course kosher salt and brown sugar (30%/70%).
Leave salmon in fridge for about 5 hours. Take out, rinse off, pat dry and put on oiled racks.
Now you can get creative with whatever spice you want. I like a little pepper and hot pepper which I sprinkle on the fillet pieces. This is how you control the flavor.
The fillets must dry on the rack, in the fridge for 24 hours. That's how they get the pellicle or glaze on the surface.
Then smoke as you would normally.
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Following osmosis
If the solution of brine was greater than the solution of solutes within the fish the water would be drawn out of the fish won't it?
I am not sure, just asking
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What I find about the dry brine is that the smoked product has a moister texture and taste than a friends smoked product that has been wet brined.
The osmosis I don't understand.... ;D
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Thanks Alwaysfishn. I will give it a try, however I will need to improvise the 24 hour drying in the fridge as ours doesn't have the room.
Do you allow space between your strips to get the salt and sugar in between, or do you have the strips side by side fairly tight and just put the mixture on top?
And another question...is the kosher salt b/c of the lack of iodine or the coarseness?
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I like the dry brine....I'm new to smoking fish but did a batch up yesterday, WOW...
4cups demerra brown sugar
1 cup coarse pickling salt
10 cloves of garlic
i took this from a recipe off fishbc, thanks to "dipsnort".
brined it 8 hrs, dried 8 hrs, smoked it 7 hrs and the last hour before removing I coated liberally with maple syrup.
mmmmm
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One from an old friend that's yummy and never lasts around the house (no matter WHAT fish it's been used on)
Ward’s Smoked Salmon – Indian Candy Recipe
Per 5 lbs of fish – cut approx 1 inch (skin on or off)
4 C of brown sugar (golden or demerara, your choice - prefer myself dmerara or a half and half mixture), 1 C course pickling salt, mixed together. Dredge fish and leave to sit in solution for 8 hours.
Wash fish for 1/2 hr in cold water.
Thoroughly dry with lots of paper towels, then place on smoking racks and put them in the fridge for 8 hours.
Sprinkle them with brown sugar again and smoke with 2 pans of cherry, hickory, alder smoke, or whatever you have. Smoke for 6 - 12 hours; check every two hours or so after the first 6 hours, until fish feels done to your taste.
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Thanks Alwaysfishn. I will give it a try, however I will need to improvise the 24 hour drying in the fridge as ours doesn't have the room.
Do you allow space between your strips to get the salt and sugar in between, or do you have the strips side by side fairly tight and just put the mixture on top?
And another question...is the kosher salt b/c of the lack of iodine or the coarseness?
Use a fan and you can dry them on the counter in a couple of hours....
I put the first layer of salmon strips down then coat with the sugar/salt mixture, then the next layer skin side down again and coat that layer and so on until the pan is full. Only fill the pan to about half inch of the top. You'll see why because the water is drawn out of the fillets quickly and the pan could over flow...
I think it's because of the iodine.... may react with the smoke?? I find the coursness is important so that it doesn't dissolve as quickly otherwise it can be too salty.
Good luck, and let us know how it worked out.
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The reason for the brine is to put salt into the fish by means of osmosis (which the content of salt in the brine, dry or wet, is greater than the content in the fish so the salt moves into the fish threw the fish's membrane). Removing water is a "extra bonus".
The more salt the fish holds the less water it can hold.
This was done more so for preservative reasons but now there is less used as we now have fridges.
Wet brine's are nice because you can use stuff like whines and other liquid flavor.
Both are good, just different results. :-\
I'm doing a dry and a wet and so far I really like how the dry is turning out. this is my first time with a dry and I'm very excited.
The dry brine is a more solid and a very nice looking piece of fish. And it appears to have less water or more salt, to make this solid piece of fish, but I don't know which it is although I suspect it has more salt content then my wet brine???
Will post back with results.
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Use a fan and you can dry them on the counter in a couple of hours....
I put the first layer of salmon strips down then coat with the sugar/salt mixture, then the next layer skin side down again and coat that layer and so on until the pan is full. Only fill the pan to about half inch of the top. You'll see why because the water is drawn out of the fillets quickly and the pan could over flow...
I think it's because of the iodine.... may react with the smoke?? I find the coursness is important so that it doesn't dissolve as quickly otherwise it can be too salty.
Good luck, and let us know how it worked out.
Thanks for the tips. I sampled some of the smoked product before I packed it and liked how it turned out. I especially liked the simplicity of the dry brine. Going to experiment with it more... Thx.
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I like the dry brine....I'm new to smoking fish but did a batch up yesterday, WOW...
4cups demerra brown sugar
1 cup coarse pickling salt
10 cloves of garlic
i took this from a recipe off fishbc, thanks to "dipsnort".
brined it 8 hrs, dried 8 hrs, smoked it 7 hrs and the last hour before removing I coated liberally with maple syrup.
mmmmm
I use that same brown sugar to salt ratio for smoking reds and it is an excellent brine that retains the flavour of the fish and is not salty. I don't use garlic though unless I am smoking whites but that is a different recipe all together.
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One from an old friend that's yummy and never lasts around the house (no matter WHAT fish it's been used on)
Ward’s Smoked Salmon – Indian Candy Recipe
Per 5 lbs of fish – cut approx 1 inch (skin on or off)
4 C of brown sugar (golden or demerara, your choice - prefer myself dmerara or a half and half mixture), 1 C course pickling salt, mixed together. Dredge fish and leave to sit in solution for 8 hours.
Wash fish for 1/2 hr in cold water.
Thoroughly dry with lots of paper towels, then place on smoking racks and put them in the fridge for 8 hours.
Sprinkle them with brown sugar again and smoke with 2 pans of cherry, hickory, alder smoke, or whatever you have. Smoke for 6 - 12 hours; check every two hours or so after the first 6 hours, until fish feels done to your taste.
Doesnt really sound like an indian candy recipe.
Now THIS is Indian Candy
http://fishbcforum.com/index.php?showtopic=48342&view=&hl=Indian%20Candy&fromsearch=1
I have made it myself and its simply fantastic. Very time consuming but very worth it. Done it with sockeye, coho, pinks , springs and chum. Guess I have done it with all Pacific Salmon ;)
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Doesnt really sound like an indian candy recipe.
Now THIS is Indian Candy
http://fishbcforum.com/index.php?showtopic=48342&view=&hl=Indian%20Candy&fromsearch=1
I have made it myself and its simply fantastic. Very time consuming but very worth it. Done it with sockeye, coho, pinks , springs and chum. Guess I have done it with all Pacific Salmon ;)
I have used Iron Noggins recipe several times and it is a good one and what I consider to be "candy". Not sure why scouter james recipe recommends washing the fish for 1/2hr sounds excessive to me. If I rinse mine it is only very briefly to get rid of the chunks of pickling salt, but lots of times I don't rinse it off.
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I questioned the rinse for so long also, I"ve tried it strict to that recipie and a quick rinse - doesn't seem to make a whole lot of difference...
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Doesnt really sound like an indian candy recipe.
Now THIS is Indian Candy
http://fishbcforum.com/index.php?showtopic=48342&view=&hl=Indian%20Candy&fromsearch=1
I have made it myself and its simply fantastic. Very time consuming but very worth it. Done it with sockeye, coho, pinks , springs and chum. Guess I have done it with all Pacific Salmon ;)
HOLY CRAP - that looks yummy! BUT, I've already spent the money that would cost me on things like fishing gear, a car, a mortage!!! ;)
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Thanks for the recipe link BB - my Missus will be tickled pink (pardon the pun) once I try this recipe on the pink does I caught over the weekend. She's been anxiously waiting for me to make some for her since I acquired a Bradley last fall.
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Thanks for the recipe link BB - my Missus will be tickled pink (pardon the pun) once I try this recipe on the pink does I caught over the weekend. She's been anxiously waiting for me to make some for her since I acquired a Bradley last fall.
No problem. I have done it and its allot of work but well worth it.
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I just picked up a little chief this afternoon and am planning on smoking some pinks thiw weekend. I am cool with the brine but what I need help with is how to lay out fillets on racks. How much space is needed between pieces of fish? Does this fish shrink much during the curing process? do you have to have the smoke all at the beginning or can you smoke one tray first hour. Next tray at 4th hour and maybe a tray at the end? Thanks for any advice.
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I just picked up a little chief this afternoon and am planning on smoking some pinks thiw weekend. I am cool with the brine but what I need help with is how to lay out fillets on racks. How much space is needed between pieces of fish? Does this fish shrink much during the curing process? do you have to have the smoke all at the beginning or can you smoke one tray first hour. Next tray at 4th hour and maybe a tray at the end? Thanks for any advice.
You only need enough space so that the fish is not touching. I usually spray the racks with pam to prevent sticking. I leave the skin on and put them skin side down. The fish will shrink some during the curing process but not immensely. I always smoke mine at the beginning and the cook it the rest of the way. Put the thickest pieces on the bottom rack. The thinnest ones should go on the 2nd from top rack.
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Here is a brine recipe you can use when smoking your own salmon. As with many recipes, experimenting with adding in your own ingredients can bring a flavor that you like best.
Use a large container made of plastic. Pour in 2 gallons of cold water. Mix in remaining ingredients.
1/3 cup brown sugar
1/4 cup non-iodized salt
2 cup soy sauce
1 cup water
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. Tabasco sauce
1 cup dry white wine (I prefer Riesling, actually)
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Here is my first Brine for the weekend. Salmon have just been placed in plastic tub to soak overnight.
3 Cups cold Water
1/2 Cup Non-Iodized Coarse Salt
1/2 Cup Dark Brown Sugar
1/2 Cup Maple Syrup
1/2 Cup Kikoman Soy Sauce
1 Cup White Wine
1/2 tsp Garlic Powder
1/2 tsp Coarse Blach Pepper
1/2 tsp Red Pepper Flakes
Going to use a Mix of Alder and Cherry wood. I can't wait!
P.S. Eagleye Thanks for the Tip on the spacing issue. I think I have enough to fill it up.
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I just picked up a little chief this afternoon and am planning on smoking some pinks thiw weekend. I am cool with the brine but what I need help with is how to lay out fillets on racks. How much space is needed between pieces of fish? Does this fish shrink much during the curing process? do you have to have the smoke all at the beginning or can you smoke one tray first hour. Next tray at 4th hour and maybe a tray at the end? Thanks for any advice.
You can try hanging the fillets (depending on your model and design). I did this with great results as I can put more in with less wasted space and no sticking of the skin on the grills. I use a tooth pic to hold in place but make sure it holds. They turn out great. The fish shrinks about 30% so.... I smoke during the first half then cook the rest.
Oh ya did both brine's and the wet was the better IMHO but the dry was more....um jerky like which a few people thought was better so it all depends on the persons preference.
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You only need enough space so that the fish is not touching. I usually spray the racks with Pam to prevent sticking. I leave the skin on and put them skin side down. The fish will shrink some during the curing process but not immensely. I always smoke mine at the beginning and the cook it the rest of the way. Put the thickest pieces on the bottom rack. The thinnest ones should go on the 2nd from top rack.
I never use Pam (or other cooking sprays). They contain nasty propellants (mostmake use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).
Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a papertowel into it and rub down the grill. Healthier and saves the environment at the same time!
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or pour a bit of oil into a bowl, dip a papertowel into it and rub down the grill. Healthier and saves the environment at the same time!
Thats exactly what I do.
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I cut back on the amount of salt I use for brining and leave the fish in the brine for 3 days. Really picks up the brown demerara taste and ends up candied without being too salty. Salt isn't that good for you if you have high blood pressure. I keep the fish in a paper bag in the fridge. You can brine the fish with a weight on top to help with curing as well. Also I like my fish dried right out so I add charcoal to my little chief smoker to help get er done in 8 hours. Life's too short to be waiting for fish to dry out.
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If you have a Little Chief or Big Chief for that matter buy yourself a $3 oven thermometer. I find the bottom rack in my Big Chief is many degrees warmer than the top rack. Putting larger fish on the bottom will be best, but I have also taken out my bottom rack fish first and let my top racks continue to dry. This is especially true since its cooler outside now.
I put the oven thermometer on my top rack (furthest from the heat source) to ensure it gets warm enough to pasteurize the meat. I bought some heating duct insulation (silver bubble wrap) from Home Depot and wrapped my smoker in it. It helps the smoker hold the heat when smoking outside in winter and ensure even the top rack is warm enough to be safe.
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Im doing the sweet indian candy this weekend in my bradley,how many smoke cycles do you recomend,thanks in advance,also thanks to bryan and scouter james for answering my emails
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When making indian candy in the Bradley I use
6 bisquettes of apple, I start the smoke off at
100 degrees for the first hour then ramp it up
to 120 for the next hour, then 150 for 1/2 hour
then 200 until the salmon is at the desired texture.
Ross
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Pam is awesome on the racks.
Ive been running a wet brine and the basics are 1kg demmererra sugar,1 cup salt 3 litres of water,juoice from a lemon and spices,wine,whatever etc to taste.
I like to brush with Maple Syrop and then sprinkle it with some fresh cracked pepper when it comes out of the smoker.
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If you have a Little Chief or Big Chief for that matter buy yourself a $3 oven thermometer. I find the bottom rack in my Big Chief is many degrees warmer than the top rack. Putting larger fish on the bottom will be best, but I have also taken out my bottom rack fish first and let my top racks continue to dry. This is especially true since its cooler outside now.
I put the oven thermometer on my top rack (furthest from the heat source) to ensure it gets warm enough to pasteurize the meat. I bought some heating duct insulation (silver bubble wrap) from Home Depot and wrapped my smoker in it. It helps the smoker hold the heat when smoking outside in winter and ensure even the top rack is warm enough to be safe.
So, what temp does it have to get to on the top rack to properly ensure pasturization?
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Pam is awesome on the racks.
Ive been running a wet brine and the basics are 1kg demmererra sugar,1 cup salt 3 litres of water,juoice from a lemon and spices,wine,whatever etc to taste.
I like to brush with Maple Syrop and then sprinkle it with some fresh cracked pepper when it comes out of the smoker.
I never use Pam (or other cooking sprays). They contain nasty propellants (mostmake use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).
Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a papertowel into it and rub down the grill. Healthier and saves the environment at the same time!
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I don't understand why people add water to the brine when they are actually trying to remove water from the salmon ???
Try a dry brine for them...
Put fillets cut in 1.5 inch strips skin side down in a glass dish. Sprinkle liberally with course kosher salt and brown sugar (30%/70%).
Leave salmon in fridge for about 5 hours. Take out, rinse off, pat dry and put on oiled racks.
Now you can get creative with whatever spice you want. I like a little pepper and hot pepper which I sprinkle on the fillet pieces. This is how you control the flavor.
The fillets must dry on the rack, in the fridge for 24 hours. That's how they get the pellicle or glaze on the surface.
Then smoke as you would normally.
Hi AF, clarification
Salt to demera ratio, in this post you said 30 % salt 70% demera. In another on 1 of my threads you said 2/3 salt 1/3 sugar. Which is the correct ratio? thx. just purchased the ingredients
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Hi AF, clarification
Salt to demera ratio, in this post you said 30 % salt 70% demera. In another on 1 of my threads you said 2/3 salt 1/3 sugar. Which is the correct ratio? thx. just purchased the ingredients
Old age I guess..... ;D It's 2/3 salt and 1/3 sugar. I've seen some recipes with more sugar than salt, however they also leave the fish in the brine for 12 hours or more. With my ratio it's really important that it's not left in the brine for more than 3.5 hours. I just finished smoking the last batch of sockeye that I plan on doing this year. Every batch I've done we've been really happy with. I have it fine tuned now that I stack the tail pieces on the top and remove them after 2.5 hours as I found these thin pieces were too salty when I left them for the full 3.5 hours. Until this year I've smoked only springs and the odd coho. That's why I would have written 5 hours in that thread.
I arrived at this by experimenting over the years and this works best for my taste. When you do yours experiment with a smoker tray full using a different ratio or time. That's the great thing about dry brines is it's really easy to experiment.
Let us know how it turns out.