Smoked salmon advice

[TrkyBob53]

I have sockeye salmon fillets that I caught last year on the Kenai. I just smoked a couple fillets of them and they are too salty for our taste. I used 4 cups brown sugar and 1 cup sea salt.  I covered them in the mixture and then covered the pan they were in and put them in the fridge for 24 hours. Texture was fine, just too salty. My question is for those that are experts, or just know how it should be done, how much salt is needed?  Can I cut the salt back to say a 1/2 cup?  I also smoked a few pieces for about 30 and then canned them. Seemed not as salty but dried them out more. Any suggestions would be appreciated.
Thanks

[Bullkllr]

You could cut back on salt, but that salt ratio seems about normal. I'd cut back on the brine time. 24 hour brine time may be the culprit.

I usually just brine overnight (about 8 hours)- sometimes even less if the pieces are thin. Then rinse well and air dry for up to 12 hours before applying smoke or heat.

[fowl smacker]

Rinse after brining.

[h20hunter]

I'd stick to the ratio, use finer kosher salt, only brine for say 6 hours...rinse....rinse again!.....then smoke.

Or. Say to heck with it....give me all your fish.

[h20hunter]

Also once done and cool I swear by vac packing it for 24 hours before eating.

[wadu1]

I'd stick to the ratio, use finer kosher salt, only brine for say 6 hours...rinse....rinse again!.....then smoke.

Or. Say to heck with it....give me all your fish.

rinse....rinse again!....get it dry....then smoke.

[TrkyBob53]

Appreciate the replies. The directions I was given was do not rinse.  I have 2 more fish thawing now and will smoke on Sunday using the rinse method.  Will give a report when taste tested. H2O, I would send you the fish I have left but since I am on a limited income I can't afford the shipping costs😉😉😉

[h20hunter]

Whowver told you no rinse owe you a filet!

[fishngamereaper]

I don't rinse and get great product.  1-4 is a good ratio. Brine 6-8 hour's, then air dry couple of hours. My guess is the sea salt you used was a bit saltier than regular table salt.

[TrkyBob53]

The salt I used is just a sea salt we had. It was a course salt.  Will use a kosher salt next.

[7mmfan]

Trust H2O. I followed his smoke instructions to a T and got the best smoked fish I've ever done on my own.

[Alchase]

Use “no-iodine kosher salt”

Add one more step after rinsing and patting dry.
Put fish on a cookie sheet or two if needed lined with paper towels and put a fan on low to blow over the fish for a couple hours.
This will develop a thin pellicle on the fish, then put it in the smoker.
Huge deference in texture when finished.

[h20hunter]

Some good tips.

[Alchase]

 Ice load H20Hunter!

[Camo]

I use the same mixture on my sockeye, with the exception of Kosher salt. I would be surprised if that is the difference but IDK. I am liberal with the brine however it does not completely coat the fillet. I do not rinse this brine but I do pat it dry as it turns into syrup. As mentioned, air drying is key as well. Brine time for me is 8 hours +/-, that can make a big difference vs. 24 hours as average sockeye fillets are not terribly thick but your mileage may vary.
Lots of good info above, good luck.

[Tight Spin]

I don't like salty smoked fish either. I use 1 pound dark brown sugar and 1/4 cup salt works for me. Everybody seems to like it !

[gee_unit360]

I'd stick to the ratio, use finer kosher salt, only brine for say 6 hours...rinse....rinse again!.....then smoke.

Or. Say to heck with it....give me all your fish.

What temp?

[TrkyBob53]

I smoked at 150* and pulled it out when internal was 140. Will bump it up to 155-160 this next batch.

[h20hunter]

Im probably in that 180 to 220 range.  I like it textured and smoky but still moist internally.

[TrkyBob53]

H2O, what internal temp do you pull it out?  And if you cook 180-220 range about how long to get it to the internal temp you want

[h20hunter]

No idea! When I can pull a bone out clean its time to stop. Start seeing the fat cook out...time to stop.

[TrkyBob53]

I will treat it like when I smoke prime rib, each roast is different, we will eat when it's done never the same amount of time. 
Thanks again

[Bullkllr]

Take out a piece. Break it open slightly. Eat it if it looks done. If it's good take the rest out. Immediately eat too much.

Thinner pieces should come out first, sometimes way before thicker pieces if you have mixed thickness in the batch.

[Alchase]

I don’t let the temp get over 190. I prefer to keep it around 170-180. You will start seeing the white fat boogers when temps get above 190 as well.

[CastleRocker]

As far as brine goes...1:4 is a good rule of thumb.  However, I always taste mine before I put it on.  Doesn't matter if it's a dry or wet brine.  If it tastes too salty, or too sweet; then whatever I'm smoking will be. 

[Westside88]

Use “no-iodine kosher salt”

Add one more step after rinsing and patting dry.
Put fish on a cookie sheet or two if needed lined with paper towels and put a fan on low to blow over the fish for a couple hours.
This will develop a thin pellicle on the fish, then put it in the smoker.
Huge deference in texture when finished.

This is key, non iodine salt, I use the Morton’s with the kid in a raincoat on the label. Sea salt just makes things way too salty. I only use sea salt for external seasoning when cooking

[TrkyBob53]

I smoked a batch up yesterday and it turned out excellent. I used a wet brine and soaked it overnight. Patted them dry and put a fan on them for a couple hours. Smoked at around 165. Took about 4. 1/2 hours pulled them out at 140. First time I used sea salt but it was course grind.  This time I used plain non iodine fine salt.  Thanks for all the suggestions.