Dry Brine

[eyeguy 54]

easy peasy to get in here.   admin is very busy I would guess trying to make things run better. 

[LindellProStaf]

Ok, now the page is working for me.  Happy Days are here again.  I just took my salmon out of the dry brine which of course is like a wet brine now.  My first attempt at a dry brine on fish.  I used to smoke a lot of catfish using a wet brine.  They smoke up great so I called them St. Croix Salmon.  I  will post pics after the smoke.  Mine are kind of thin so maybe wont take as long to smoke.  

[eyeguy 54]

good luck. I rinse then let sit out and hour or 2 before smoking. some recipes say dont rinse but I would think too salty. only 2 times for me with the dry brine but I really like it. 

[LindellProStaf]

My salmon turned out too salty.  I did rinse too.  Next time less salt I guess.

[eyeguy 54]

what mix and how long?

 

[thirdeye]

In addition to eyeguy's questions about the dry cure recipe and the curing time, you can do a combination of rinse and soaking. Even a 10 minute soak can remove a lot of the surface salts.  Another step that many try to cheat is the equalization step, which is the time following rinsing and before smoking.  It takes time for all the mobile liquids and salt within the fillet to settle down, and they are strongest at the surface... so, if you don't rinse and equalize well, when you bite it your tongue tastes the surface salts and sort of confuses the brain to think the entire fillet is too salty.   I equalize overnight, then smoke, then return to the fridge overnight before slicing. 

Now, different folks like different amounts of saltiness, and different doness too.  I prefer my smoked salmon and trout pretty moist (I pull it at 150°) and slightly salty, and I generally use cracked pepper and garlic pepper as my seasonings. Two of my fishing buddies like it a bit more done and we smoke theirs to 160°.  Here is what the 150° internal salmon looks like

 

Edited June 29, 2015 by thirdeye

[JP Z]

I agree thirdeye, I think kind of what you are describing is getting the pellicle formed?  That has always been a must whenever I've smoked fish.

[eyeguy 54]

I am liking the 150 also for salmon. if I dont eat it in pieces I really like it made into a dip. A little miracle whip and pepper and onion powder then on wheat thins. mmmmmmm  One left in the freezer, time to thaw it

[LindellProStaf]

I  used 1 cup Mortons canning salt to 4 cups brown sugar.  I covered the two layers of fish with it. I left it overnight in the frig. then  I did a quick rinse and let it sit for 2 hours.  I was afraid it would be too sweet and it wasn't sweet at all due to the salt.  Not terrible terrible salt but pretty salty.  And I do like salt.  When we tried it the next night it didn't seem quite as bad. When I did your bacon dry rub Thirdeye it turned out great.   

It must absorb the salt more than the sugar.  

[bobberineyes]

Don't  feel left out Lindell  mine was super salty as well.  Think I'll  stick with the same concept but  change a few ingredients. ...

[JP Z]

Cub has Alaskan Salmon for $4.99/lb this week......hmmmmmm

[LindellProStaf]

Ya Bobber me too.  I think I will maybe subsitute some regular sugar for brown sugar.  Like 3 cups brown sugar, 1 cup regular sugar, and 3/4 cup canning salt.  I also added a heavy shake of garlic powder.  I do 3 - 4 lb batches.  I did it with no skin on.  I've read that the kind of salt matters too.  Canning salt is real fine so there is more salt per cup than a coarse salt like kosher salt which is bigger grains.

[eyeguy 54]

my mix was 1/3 cup each, canning salt, white sugar, brown sugar.  On 4 pieces of the salmon, about 10 hours, then rinsed good.  wasnt salty the 2 batches. wish i could get to cub ! !

 

[JP Z]

Here was a little info I found on salt

 

In the kitchen, beware of the density of table salt. Measure by measure, table salt delivers twice the salinity of Diamond Crystal kosher salt and about 1 1/3 that of Morton's kosher salt. Table salt is a fine choice for wet brining (as long as you take into account its higher density), but it is not a good choice for dry brining as it is hard to distribute and doesn't dissolve evenly on the surface of the poultry or meat.

[thirdeye]

I  used 1 cup Mortons canning salt to 4 cups brown sugar.  I covered the two layers of fish with it. I left it overnight in the frig. then  I did a quick rinse and let it sit for 2 hours.  I was afraid it would be too sweet and it wasn't sweet at all due to the salt.  Not terrible terrible salt but pretty salty.  And I do like salt.  When we tried it the next night it didn't seem quite as bad. When I did your bacon dry rub Thirdeye it turned out great.   

It must absorb the salt more than the sugar.  

Canning salt is much smaller grain than kosher salt, so that is most likely the cause. Going by weight instead of by measure is the most accurate with working with salt, as you can make subtle changes if needed. I make all my brines and injectable LiteBrines by weight.  ​Here is the fish cure recipe I've used now for about 15 years:

~thirdeye's~ Dry Cure for Trout and Salmon.

This makes enough cure for about 10 pounds of fish:

1 cup Mortons kosher salt (if you use Diamond Crystal, you will have to use more as it has larger grains)
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
2 teaspoon ground ginger (I prefer to grind this myself in my mortar and pestle from cracked ginger)
1-2 teaspoons ground white pepper
½ teaspoon pulverized bay leaf

On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well. Extra can be stored in the freezer.

On a sheet of plastic wrap, I lay down about 1/4" of cure and place the fish on it flesh down, and wrap it up with the seam on top.  Trout gets 4 hours or so, salmon goes longer depending on thickness.  then I rinse, rest overnight, smoke and chill.  My full write-up is HERE. 

[bobberineyes]

I needed to try this again,  I wish they were the real deal from AK but the the thinner filets from the store is gonna havta work. Went with 1/4 cup Mortens 1/3 cup each white and brown sugar,  let brine for 7 hours, rinsed and let sit for 2 and smoke for 2 and a half. Grill ran at 180 most of the time.  Family couldn't wait, had to serve it warm with cabbage casserole ....turned out real good..

[reinhard1]

See that tube smoker there!!  Great tool and looks like a great meal!!! good luck.

[minnesotathorn]

so I brought a tuna & snapper back from florida.  I have 1/4 of a tuna loin about 6 pounds & 4 snapper fillets about 10 pounds with a dry rub on them wrapped in plastic wrap sitting in fridge to smoke tomorrow.  after I rinse & pat dry do you add spices to fish now or wait till the last  hour of smoking.  last time I waited & didn't think I got enough of the flavoring. I put maple syrup & seasoning & smoked for another hour.  I also couldn't get the temp to 150 on the tuna & it was good but pretty dry. I got it to 130 & it stalled out.

[DonBo]

  I also couldn't get the temp to 150 on the tuna & it was good but pretty dry. I got it to 130 & it stalled out.

I kinda think tuna might be too dry for the smoker in the first place, but I've never tried it.  It's just so good on the grill.

[eyeguy 54]

I think you need to drop a couple pounds of at my BIL's place just south of Pine Island.  He can bring it to me so I can see if it's any good.....  Big Barn right on 52.

 

[delcecchi]

Tell me you didn't try to smoke tuna until well done.  (no emoticon for crying)

Sear the outside, cold smoke maybe for a short time first.   slice and eat.  If you want tuna all the way cooked  go to store and buy a can. 

 

 

 

[Boar]

wow this is good stuff, I have never been a fan of smoked fish due to the repeated indigestion for hours afterwards due to wet brine, but im certainly gonna due this..thanks guys..