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Community => Butchering, Cooking, Recipes => Topic started by: Hornseeker on December 28, 2010, 09:48:07 AM

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Title: Smoked Salmon Question
Post by: Hornseeker on December 28, 2010, 09:48:07 AM

I've smoked a bunch of salmon over the years, just kind of winging it along the way. I am thawing some right now and have a question...

Does my brine or rub "have" to be salty in order to get a good cure? Just curious. I am thinking about dry stacking this stuff and letting it sit for a few days at 35 degrees or so... with my spice mix and a lot of salt between each layer? Any opinions? Is it better to brine it with a liquid mixture?? I am going to use a Chipotle BBQ seasoning that I am generally VERY fond of... That, some salt, and some brown sugar is all I've got into it!

THanks!

Title: Re: Smoked Salmon Question
Post by: quadrafire on December 28, 2010, 10:10:56 AM

As long as the meat is covered, I don't see any reason it needs to be in liquid form. I have always done a brine, but just habit. I am interested to see how this turns out. Sounds good!!!!

And no I don't think is has to be salty (are you going to be smoking the end product?)
The salt may help it store longer but that would be it. IMO

Title: Re: Smoked Salmon Question
Post by: Hornseeker on December 28, 2010, 10:19:32 AM

I vaguely recall the salt being "necessar"...but then again, I bet the indians didn't salt it back in the day when they caught them and smoked them over a fire...

Thanks Quad!

Title: Re: Smoked Salmon Question
Post by: huntergreg on December 28, 2010, 10:42:38 AM

This is the one I like to smoke fish with. Here is a link

http://hunting-washington.com/smf/index.php/topic,63372.0.html (http://hunting-washington.com/smf/index.php/topic,63372.0.html)