Gett'n fishy

[206]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

Really thats it?  Never tried dry brine before.  How long do you smoke when its a dry brine.  Whats your process? Wet fish or pat dry.  Any dry time like a wet brine Id like to try this

I've been much more happy with the texture from the dry brine than a wet brine

Agree.  Started dry and then thought wet brine is easier.  15 years later (this year) tried dry again.  Once you go dry you won't go wet

[Basinguy]

1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!

[Alchase]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

Really thats it?  Never tried dry brine before.  How long do you smoke when its a dry brine.  Whats your process? Wet fish or pat dry.  Any dry time like a wet brine Id like to try this

1 cup salt
3.5 cups brown sugar
Literally that's it. Wayyyyy Better than wet. Mix the salt and brown sugar, cover the pieces with a thick layer, 12 he's in the fridge, then rinse clean, air dry til it's tacky then smoke.
Abd it'll be faster because it's not water logged. If your on Facebook there's a big write up I do d on the process.

 

That is my favorite smoke recipe. the texture comes out perfect. And unless you seriously over smoke, it is really hard to screw that recipe up.

I also put a fan on low to blow over the racks when laid out to dry.

Just ensure the dog, or any pet can't get tot it. I had a lab get in the garage and eat 4 racks of fish I had out to dry.
Dog had the sheets for days 

[206]

1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!

Fish is done.  Thought I'd cut the salt on this batch by a quarter cup.  Just not the same and needs something.  Will try your suggestion tonight.

Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.

[huntnphool]

 That looks amazing!

[Kc_Kracker]

1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!

Fish is done.  Thought I'd cut the salt on this batch by a quarter cup.  Just not the same and needs something.  Will try your suggestion tonight.

Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.

. 
Being too salty puzzles a lot of people and over the years I found that it's not the amount of salt that I use that makes it salty but in fact it's leaving it in brine for too long depending on the thickness of the slabs I go from 8 to 12 hours never longer than 12 hours or they end up like a salt lick

[Alchase]

1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!

Fish is done.  Thought I'd cut the salt on this batch by a quarter cup.  Just not the same and needs something.  Will try your suggestion tonight.

Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.

. 
Being too salty puzzles a lot of people and over the years I found that it's not the amount of salt that I use that makes it salty but in fact it's leaving it in brine for too long depending on the thickness of the slabs I go from 8 to 12 hours never longer than 12 hours or they end up like a salt lick

Not rinsing off a dry brine can produce some seriously salty fish as well.

[Kc_Kracker]

Oh absolutely! Always rinse thoroughly in cold water, pat dry, then let it firm a pellicle

[Kc_Kracker]

I heard you're giving that away for about$1500/lb to cover your costs. Looks nice, buddy. At Wally World, they carry Swerve Brown Sugar replacement and it works well for glazing. It's Keto.

i have some but havent tried it for smoke yet

[Blacklab]

Can't say for sure. But by my own observation, is telling me that's freaking delicious

[gutsnthegrass]

What kind of salt are you using?

[2MANY]

Bellies only.

Bring on the oil.

[boneaddict]

going to try the dry brine, I never have.   I might through in some garlic of some sorts.

[206]

going to try the dry brine, I never have.   I might through in some garlic of some sorts.

Got this off a well known fishing site and will use this from now on. I found a 2 gallon zip bag works great for mixing it.


3 cups brown sugar
1 cup white sugar
1 cup kosher salt
1/4 cup garlic salt
1/4 cup course pepper
1/8 cup chile powder
2 T cayenne powder

edit: I just noticed garlic Salt?  Been using powder.  hmpfff.

[boneaddict]

Thanks!