Smoking Fish...what needs to change?

[pikestabber]

Here's what I plan to do...what might I need to change?

FISH BRINE

1 gallon water

1 cup Morton Tender Quick

1 cup brown sugar

Soak fish overnight. Rinse fish, then pat dry. Let sit until tacky, then smoke.

More salt? Stir during the soaking process? Rinse or not rinse? Other?

Thanks.

[goblueM]

i've heard that a ratio of 1 cup salt to 8 cups water is appropriate, i don't always exactly follow it though

so maybe some more salt... there are a million brine recipes out there on the web, try lookin a few up maybe

[DaSwede]

I use a Mason jar of water and just under a 1/4 cup of sea salt when I brine. Then I do everything that you do. I only use that much water because I have a small smoker. So I would add more salt and do the rest the same way.

[tunrevir]

My questions for you are: What type of fish are you trying to smoke? What is the taste you are trying to accomplish with the finished product? What temps are you smoking at and for how long? Combinations of brine and wood used for smoking as well as the temps and the amount of time in the brine will produce differently. The basic brine you are using is okay for a slightly sweet and salty taste. The best part of smoking fish is you can add, vary and work the concoctions into a million different ways. Most important is to use enough salt to cure the fish and then enough heat to kill off any bacteria. After taking those two things into consideration the rest falls into line. Fish in the round, gilled, gutted with scales on are going to need more soaking time in the brine before you can get a good cure. Fish that has been filleted will take a 24 hour soaking without much difficulty and with decent flavor. If it is a more oily fish all of the better for your smoking time and efforts as the fats will help keep the meat from drying out during the smoking and curing process. Fish in the round will typically need longer smoking time lower temps or higher temps for shorter periods of time. Fish like pike, walleye, panfish aren't very oily and will dry out quickly if left in the smoker too long. Tullibees, whitefish, trout and salmon are more oily and will do well at lower temps for longer periods of time. Your woodchips will add a delicate flavor that will persist throughout the meat. I prefer a mixture of applewood and mesquite versus a pan of straight chips one way or another. Maple and alder can be good choices as well. I tend to use hickory or mesquite more on red meats and wild game. As far as brines are concerned you can use the basic brine recipe you have and add the extras as you see fit. The most important thing is to make sure you have enough salt for a good cure(pedicle) and enough heat to kill anything else off. I like to use apple cider, brown sugar and tenderquick with a little sea salt added into it. You can add garlic, worcheshire, onion powder, cinnamon, allspice, dill, lemon, lime, fruit punch, mountain dew or whatever else into the mix, just make sure you have enough salt to cover the amount of liquid you are adding to brine the fish properly. Millions of combinations, just use what you like. Hope this helps!

Tunrevir~

[Comit 2]

OK. I'll say it. Us Aldler for the smoke.

I have a Cameron stovetop smoker that is great for smoking Salmon. No brine. Thaw it smoke it.

Google the name and see it for yourself. You can use it for shore lunch too.

[DaSwede]

BTW...brining salmon tonight...smoking tomorrow. Using apple...maybe a little hickory. Smoke on!

[fivebucks]

I would read over the directions for Morton Tender Quick again. I think you may be using too much. Tender Quick is more necessary for smoking meats to cure the meat. I never use tender quick for fish but I use pickling salt. I seem to remember reading that too much tender quick can cause unsatisfactory results.

From their HSOforum:

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.

Good luck and have fun smoking!

[Surface Tension]

"FISH BRINE

1 gallon water

1 cup Morton Tender Quick

1 cup brown sugar

Soak fish overnight. Rinse fish, then pat dry. Let sit until tacky, then smoke."

That is the brine I use but instead of Morton's' Quick salt I use non-iodized salt but add 1 teaspoon sodium nitrate. You end up with the same as Morton's has sodium nitrate. Sodium Nitrate is a cure, it will also change the flavor. If you buy smoked fish it all has sodium nitrate in it, it has to by law. If you don't want sodium nitrate then use salt.

Depending on the type fish I'm smoking I may leave out the brown or I might sprinkle some on top the fish when it hits the smoker. Depending on the thickness of the steaks or fillets determines how long I leave them in the brine. If I rinse it is quick. Air drying is a must. I use alder on the majority of fish and poultry(same brine but injected) I smoke. Great flavor and it is free not to mention I have a lot of it. I use the loppers and cut it into 1.5" chunks. Other woods I use are Pear, Apple, and Maple, only because I have those in my yard and if I happened to trim around smoking time it gets used.

Wrap in tinfoil and place on direct flame or element.

[Swimbait2009]

What temperatures are you guys smoking your fish at? I've smoked a lot of beef, pork, and poultry, but never ventured into the fish department. Any big differences?

[TonkaBass]

I go 1 cup salt per 1 gallon water for 24 hours. Then pat dry. Spay grates in smoker with nonstick. I use oak wood. Smoke fish at 150 degrees for about 8 hours. I spoon over a brown sugar glaze (dissolved brown sugar and water) once in the beginning and once an hours before they are done...

I have done salmon, trout, tullies, sucker, and pike this way and they all turned out awesome. kind of failproof...

[DaSwede]

I go 1 cup salt per 1 gallon water for 24 hours. Then pat dry. Spay grates in smoker with nonstick. I use oak wood. Smoke fish at 150 degrees for about 8 hours. I spoon over a brown sugar glaze (dissolved brown sugar and water) once in the beginning and once an hours before they are done...

I have done salmon, trout, tullies, sucker, and pike this way and they all turned out awesome. kind of failproof...

Pretty much what I do, just in a smaller batch. Today I'm just doing one salmon fillet. I have a Luhr Jensen "Little Chief." Done with two pans of apple wood, now just letting it finish.

[Ed Carlson]

If you wish to reduce salt, and add more taste, use apple juice instead of the water or at least at a 50/50 juice to water mix. I use all apple juice, no water.

The apple juice adds flavor and the acids act like the salt without as much salt required. I reduce the salt by 1/3 to half. Soak a little longer, smoke a bit slower.

I also prefer Apple Chips, so the two go well the juice soak and the apple wood cure.