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There are really just 2 main ingredients - brown sugar and salt - then add spices to your taste.Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine - maybe add some cloves, allspice, pepper, garlic - whatever you like -make sure that you get the a good pellicle layer before you smoke it.
Quote from: CP on July 30, 2018, 05:51:32 PMThere are really just 2 main ingredients - brown sugar and salt - then add spices to your taste.Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine - maybe add some cloves, allspice, pepper, garlic - whatever you like -make sure that you get the a good pellicle layer before you smoke it. The key to good smoked salmon is the pellicle layer.I use a brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.
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Quote from: Evil_EdwardO on August 02, 2018, 07:26:56 AMQuote from: CP on July 30, 2018, 05:51:32 PMThere are really just 2 main ingredients - brown sugar and salt - then add spices to your taste.Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine - maybe add some cloves, allspice, pepper, garlic - whatever you like -make sure that you get the a good pellicle layer before you smoke it. The key to good smoked salmon is the pellicle layer.I use a brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.I can't believe I haven't considered Tiger sauce for smoked fish. Would you mind sharing your recipe/ratios?
Quote from: 7mmfan on August 02, 2018, 08:48:08 AMQuote from: Evil_EdwardO on August 02, 2018, 07:26:56 AMQuote from: CP on July 30, 2018, 05:51:32 PMThere are really just 2 main ingredients - brown sugar and salt - then add spices to your taste.Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine - maybe add some cloves, allspice, pepper, garlic - whatever you like -make sure that you get the a good pellicle layer before you smoke it. The key to good smoked salmon is the pellicle layer.I use a brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.I can't believe I haven't considered Tiger sauce for smoked fish. Would you mind sharing your recipe/ratios?Kind of off the top of my head, 1 cup water, 2 cups soy sauce, 1/4 cup brown sugar, 1/4 cup salt, 1 small bottle Tiger sauce, 1/4 or 1/2 cup Thai chili sauce. Brine overnight, then pull out of brine and set on rack to dry and form the pellicle. When it gets shiny, I smoke it.