Brine
- Thread starter coaken
- Start date
I prefer dry-brine.
1 cup salt (coarse pickling salt)
1 cup brown sugar
1 tbs garlic powder
1 tbs onion powder
you can add a tsp of ginger if you like it spicy
(multiply this ratio for the amount of fish you have to cover.)
or you can lightly sprinkle soy sauce over the fish/dry-brine after it's applied for a teriaki-type flavor.
spread a light layer of this mixture on the bottom of the cake pan
lay in the fillets
cover the fillets with a good covering of the mixture.
lay in the next layer of fish
more mixture
next layer of fish..... etc, etc
cover and set in the fridge over night (12 hours)
when you remove the cakepan from the fridge you will see that the mixture has become very fluid from the salt drawing off the water from the meat...... pour off the fliud.... remove the fish (be careful, at this point the fish will be brittle)
pat the meat dry and place it in the smoker and smoke it to taste. (12-24 hours)
This dry-brine produces a very dry smoked fish... you might call it a fish-jerky.
This process works well for salmon/trout, as well as for white fish like pickerel/pike and whitefish.
Enjoy!!
1 cup salt (coarse pickling salt)
1 cup brown sugar
1 tbs garlic powder
1 tbs onion powder
you can add a tsp of ginger if you like it spicy
(multiply this ratio for the amount of fish you have to cover.)
or you can lightly sprinkle soy sauce over the fish/dry-brine after it's applied for a teriaki-type flavor.
spread a light layer of this mixture on the bottom of the cake pan
lay in the fillets
cover the fillets with a good covering of the mixture.
lay in the next layer of fish
more mixture
next layer of fish..... etc, etc
cover and set in the fridge over night (12 hours)
when you remove the cakepan from the fridge you will see that the mixture has become very fluid from the salt drawing off the water from the meat...... pour off the fliud.... remove the fish (be careful, at this point the fish will be brittle)
pat the meat dry and place it in the smoker and smoke it to taste. (12-24 hours)
This dry-brine produces a very dry smoked fish... you might call it a fish-jerky.
This process works well for salmon/trout, as well as for white fish like pickerel/pike and whitefish.
Enjoy!!
Last edited:
fogducker said:cover with your favorite spices...wrap in hat material(tin foil)...bring over here and we cook on the bbq. and drink beer...
This Summer we will have to do that I've always found that Mrs. Dash, lemon and a little butter work wonders ...
Thanks for the ideas guys..
That dry Brine will be getting a try but first off the wet one
- Location
- Lloydminster SK
I have a little different take. This is my recipe for using a convection oven and a smoker. It produces a very light smoked, dry fish. very nice with crackers, cheese, and beer! I perfer whitefish, but trout is also nice. Descale the fish if required, and split them down the backbone. You can remove the rib bones at this time for ease of eating. This recipe is enough for 3-4 3lb fish.
Brine:
1/2 c pickling salt
1/2 c brown sugar
8L cold water
1/4 c maple syrup (optional) (makes very sweet and tasty fish, great with salmon)
Brine up to 24 hours.
Lay fish out on smoker racks, and sprinkle lightly with mixture of:
1 tsp black pepper
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp cayenne (optional)
You do not have to use all the spice. Put on however much looks right. This is just a ratio recipe. Feel free to add anything else to the mix as well.
Leave fish exposed to dry air until pellicule forms. (3-5 hours) The fish should be nearly dry to the touch, but very sticky and shiny for sure.
Put fish into convection oven at 165 degrees F for 1 hour. this should bring out quite a bit of moisture, and give you a more even smoke through the meat.
Take out the fish, pat dry with paper towel, and put in smoker. I use a True North electric smoker. I use 1 heaping pan of maple chips. This gives smoke for 45-60 minutes.
Again, if you like more smoke, by all means give it more. I have found this to be tasty for everyone to eat. Some people like less, some like more.
After the smoke, pat them dry again and return them to the oven at 165 degrees F for another 3-4 hours. You can tell when they are dry enough by bending the fillets. When they break apart and separate nicely, they are done. If they need more time, they will bend instead of separate.
Right after taking them out of the oven, you can taste them for proper spice. If needed, they can be sprinkled lightly with the same spice mixture used above while they are still warm. The cooling process will absorb the spice into the meat.
Fish done like this will keep in the fridge for a few weeks. Should last in the freezer indefinately,(properly wrapped) but I couldn't tell you, because my fish rarely lasts more than a day before it's all gone.
Consider yourself lucky if you have more than 60% of the fish left after you are all said and done. The sampling along the way is very hard on the finished product!!
Subsitute dehydrator for convection oven if you want. I do like to bring the meat up to the magic 165 degrees for at least 30 minutes to get rid of any food poisioning issues. Hopefully you have a good smoker that you have some temperature control over. My little True North smoker is very poor at getting or keeping heat, especially in the winter.
Good luck.
Bill
Brine:
1/2 c pickling salt
1/2 c brown sugar
8L cold water
1/4 c maple syrup (optional) (makes very sweet and tasty fish, great with salmon)
Brine up to 24 hours.
Lay fish out on smoker racks, and sprinkle lightly with mixture of:
1 tsp black pepper
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp cayenne (optional)
You do not have to use all the spice. Put on however much looks right. This is just a ratio recipe. Feel free to add anything else to the mix as well.
Leave fish exposed to dry air until pellicule forms. (3-5 hours) The fish should be nearly dry to the touch, but very sticky and shiny for sure.
Put fish into convection oven at 165 degrees F for 1 hour. this should bring out quite a bit of moisture, and give you a more even smoke through the meat.
Take out the fish, pat dry with paper towel, and put in smoker. I use a True North electric smoker. I use 1 heaping pan of maple chips. This gives smoke for 45-60 minutes.
Again, if you like more smoke, by all means give it more. I have found this to be tasty for everyone to eat. Some people like less, some like more.
After the smoke, pat them dry again and return them to the oven at 165 degrees F for another 3-4 hours. You can tell when they are dry enough by bending the fillets. When they break apart and separate nicely, they are done. If they need more time, they will bend instead of separate.
Right after taking them out of the oven, you can taste them for proper spice. If needed, they can be sprinkled lightly with the same spice mixture used above while they are still warm. The cooling process will absorb the spice into the meat.
Fish done like this will keep in the fridge for a few weeks. Should last in the freezer indefinately,(properly wrapped) but I couldn't tell you, because my fish rarely lasts more than a day before it's all gone.
Consider yourself lucky if you have more than 60% of the fish left after you are all said and done. The sampling along the way is very hard on the finished product!!
Subsitute dehydrator for convection oven if you want. I do like to bring the meat up to the magic 165 degrees for at least 30 minutes to get rid of any food poisioning issues. Hopefully you have a good smoker that you have some temperature control over. My little True North smoker is very poor at getting or keeping heat, especially in the winter.
Good luck.
Bill
