Dry Brine

[eyeguy 54]

First time using a dry brine.  I used 1/2 cup canning salt, brown sugar, white sugar. let it draw the moisture out overnight. Then I rinsed and patted dry and let sit for 3 hours. Smoked with apple and hickory. A little syrup at the end with Mrs Dash lemon pepper on 2 and Mrs Dash Chipotle on 2.    Took aff at 150. Cooling now and will have a taste later.

[JP Z]

Those look Great!!

[eyeguy 54]

just inhaled a chunk with lemon pepper on it. yowzer!  no more pails of brine for me. cept tullies maybe.  texture on the outside and moist city underneath.

[monstermoose78]

Eyeguy that looks amazing!! 

[fivebucks]

I always do my salmon and other fish fillets with just pickling salt and brown sugar (with some spices), well at least for 30 years.  It creates it's own juices and turns out great.  My tullies and birds I will always use a liquid brine though.  Should be smoking up a bunch of AK Sockeye after a July trip.  Now I can't wait.

[eyeguy 54]

what spices do you add into the dry brine?  I hope to do some more next week. I sprinkled the Dash on towards the very end and really liked it.  New at this dry brine. 

[fivebucks]

I add whatever is in the pantry that sounds good from Chef Prudhomes seafood magic to your basic pepper and garlic.  I will sometimes add some cayenne to create a little bite as I like the sweet/hot taste.  I will also sometimes brine it for several days and it will turn the fish into a squaw candy type piece of smoke salmon.  As with most of my smoking or cooking I just wing it.  Don't be afraid to add some soy sauce or worcestershire sauce to the brine either.

[bobberineyes]

That looks and sounds awesome,  do you guys cover the filets with cling wrap or something while brining? What a bout the skin, you prefer it on or off?

[eyeguy 54]

I did it in a plastic square container with the lid on. no skin on this batch. 

[bobberineyes]

Thanks, the Mrs picked up a filet today, I'll give it a soon.

[eyeguy 54]

so good that I just put 4 more into the dry brine and will smoke Sunday.   Doing more pics for the process this time. 

[JP Z]

I wonder if this would work for cats?  I still have some in the freezer that I was gonna smoke up this summer......hmmm. 

[eyeguy 54]

arn't they kinda furry ??   

[JP Z]

Don't you know the saying "something, something.....skin a cat?"  sorry, CATFISH

[thirdeye]

I've used a dry brine for years, I think it's the only way to go.  With the overnight cure how was the saltiness factor?

[eyeguy 54]

I rinsed and not salty at all.  just mixed up a piece with a  little miracle whip and pepper to have on wheat thins. mmmmm

[kingr]

Did you use equal parts for the salt, brown, and white sugar?

[thirdeye]

I rinsed and not salty at all.  just mixed up a piece with a  little miracle whip and pepper to have on wheat thins. mmmmm

​I'm a cracker guy myself..

.

[eyeguy 54]

nice pic  

[eyeguy 54]

Did you use equal parts for the salt, brown, and white sugar?

yes, 1/2 cup each

 

​http://hotspotoutdoors.com/forums/topic/175230-more-dry-brine/

[monstermoose78]

If I get a nice red fin Eyeguy I am going to let you have it for smoking

[eyeguy 54]

whats a red fin?

 

[monstermoose78]

A lake Trout that swims in Lake Superior their meat is salmon colored and they are not as oily more like salmon

[eyeguy 54]

I think lakers have more oil than salmon.  get a big one and the smoker will do the fun work.

 

[LindellProStaf]

Man is this new page a hassle.  I have been trying for a week to get in here.  This is the first time it actually gave me a box to comment in.  Eyeguy it is pretty lonely  for you these days.  I emailed the Admin and never even got a response.  I did that a week ago.  My patience is wearing thin.  That is why the attendence is almost nil.  On the bright side since I did get here I wanted to say your salmon looks great.  I am going to do some this weekend.  I have a lot of salmon from my uncle when he was in AK.  I have read that 4 parts brown sugar to 1 part salt is a good combo.  I think I will try that with some garlic powder too.  I will let you know how it turns out.  IF I can get back in here.