Brine Chum Salmon?

[coriantonk]

I am just curious, what are you guys using to brine your Chum salmon.  I found one recipe on line.  But I was curious what you guys use.  I will be smoking them in an electric smoker with Mesquite and Hickory chips.

[allen]

Dry rub, 50% rock salt & 50% brown sugar.  Place filets in container or tub (I use a bus tub).  Cover flesh side with mixture & let set overnight.  Next morning rinse throughly & cut to desired smoker size pieces.

[Jason]

I could be wrong  but chum Salmon are an oily fish so its best to use a dry brine.
I've never smoked chum but I worked with a fellow in Seattle who would smoke them and for
some reason I remember him saying that to me.

[h20hunter]

I use a dry brine...salt and sugar. Id stay away from mesquiet wit fish.

[Hyde]

The recipe book that comes in the little or big chief smoker has my favorite brine recipe in it.  It's their Deluxe Smoked Salmon recipe.  Hickory is my primary wood, with a little apple at the end. 

Some mistakes I have made in the past:

1.  Smoking the hell out of the fish.  I smoke for 1.5 hours, the rest is simply drying time. 

2.  Thinking that crappy dark fish will produce quality smoked fish.  WRONG.  Crappy dark fish produce crappy dark smoked fish.  If I wouldn't eat the fish otherwise, I certainly wouldn't smoke them.  (smoking takes a considerable effort and expense). 

3.  Over drying the fish.  When a fillet will break apart evenly, it's time to remove it from the smoker/oven.  It will continue to cook even after it's removed.  I like moist smoked fish.  (not raw, but not dried out). 

I would encourage the smoke masters on here to post their secrets.

[boneaddict]

Dry works best, and whatever you do, do it as fast as possible.  They deteriote really fast

[BOWHUNTER45]

chum salmon make the best smoked fish hands down ..I would give my recipe but I am not sure about how many friends I have on here  I will say this ...Costco holds the secrete to my recipe ...just stumbled on it 2 yrs ago ....go to the seasoning section and look at the different types they have ...It should be easy to find because it tells on itself right on the label  :chuckle:Let me know if you find it 

[boneaddict]

I can understand honey holes, secret fly patterns, favorite shrooming areas, but never could understand secret brines. 

[Button Nubbs]

I am somewhat of a fish snob and I will say the best smoked fish I have ever done was when I had caught some CHROME chum. my secret ingredient was johnnys seafood seasoning. I can't remember the recipe off of the top of my head but I used a brine. Ill see if I can dig it up.

[Button Nubbs]

Here is the basic version of mine. You can leave it or tweak it some if you like. Its really good on CHROME chum.

Qt of water

1/2 cup plain salt

handful Brown sugar

2 dashes of garlic powder

soak for 8 hours or over night

Spread out to dry for couple hours

Smoke for 10-12 hrs, change racks during middle of smoking

[BigGoonTuna]

i don't know where the myth got started, but chums aren't oily at all.  springers and summer runs have the highest fat content.

[CastleRocker]

i don't know where the myth got started, but chums aren't oily at all.  springers and summer runs have the highest fat content.

My family has been canning salmon since before I can remember.  Springers do have a high fat content, but so do Dogs.  It certainly isn't a "myth".  If you write on your lids what kind, where it came from, date, etc., you will see how much oil the vaccumm pulls out in each sub-species.  Chums are one of the oiliest.  From what I've seen in my lifetime, early Yukon Kings, Yukon Dogs, and early Kuskoquim Kings are the only fish I've seen that are signifigantly higher in oil content.   

I use a dry brine too.  Equal parts white sugar, brown sugar, salt.  Add whatever else you want, it's not rocket science.  Grandparents always said, "Dry or wet brine doesn't matter.  Just taste your brine, adjust to how you like it.  If the brine is too salty, sweet, whatever, just remember that's what your fish is going to be like".  It's always been good advice.

[Joe Merlot]

I used to brine chums in dirt. Garden really spruces up with the extry goodness.

[johnnyaustin44]

We have always done the dry brine as well up until a few years ago. now we us a wet. dissolve 1 bag of Brown sugar and 1/2 cup rock salt in ten cups of water on cook stove. then add 1/4 cup yoshidas and let cool completely. mix with the fish in a large cooler with bagged ice and let sit 12 hours. use the recipe on all fish and that's how we like it but to each his own. just play with it and see what you like

[KenPCPilot]

if you are short on time the premixed wild salmon brine i got at Whole Sale Sports was very good.  However my family loved it but i would have liked it to be a little stronger and next time i might concentrate the brine more or soak the meat for longer