I used this Brine method to smoke a 25 lb white spring I caught last week. It turned out nice in my Bradley smoker. I didn’t have any Mustard. I just used Salt, Brown sugar Garlic , Black pepper, Dill and Lemon zest. Three hours at 170 in the Bradley Thanks for posting
Most dry brining procures call for rinsing the fish lightly after removing from brine and prior to drying on rack. This does not. Pros and cons please.
Good video. Very similar to the way I brine fish to smoke.You fish rather heavily so Curious if you have made a video on how you prepare whole Trout or Kokanee for freezing. Do you always fillet for freezing? I tend to see my fish quality compromised after vacuum packing mostly whole trout. Cheers
If I was going to add a jalapeño jelly or maple syrup or honey at what point would I add it? Do you add it right after the pellicle has formed? Or do you smoke it for a while then add? Thank you for your help!
@@spiltmilt 👍 thank you for such a quick reply. I was hoping so because they are already sitting in the refrigerator. Lol I watch all your videos you’re real inspiration so again I say thank you.🙏 tight lines my friend.
Thanks. You've become my kokanee guru. I appreciate your fishing tips; along those lines, let me share that I just returned from Curlew Lake where I was catching 14" to 17" early spawners off a dock around midnight at 10" depth, still -fishing with a piece of worm and peg corn soaked in anise oil. Gary Northrop
I'm from the south so salmon is pretty pricey so people around here smoke mullet and years ago everyone would brine the fish in salt water around 24 hours, wash the fish to remove the salt lay them out and pat them dry letting them lay out for about an hour and pepper them with black pepper and put them on the smoker with the temperature less than 160 degrees F and smoke them with pecan wood about 10 hours and they were great. Thanks for sharing, as for as I'm concerned you could leave the brown sugar out of the brine it does nothing for curing the meat it just adds sugar ands flavor but to me like you were smoking a candy bar. I was joking most of the time, I did enjoy the video smoking fish and other meats are so good. Thanks so much.
I would like to try this recipe. But curious, after Salmon soak's in a 3:1 salt to sugar brine ratio for 24 hours, is finished smoked salmon on salty side? Also, after a 2 pan of chips smoke time and a 10-15 min oven cook time, is fish moist?
I would say slightly on the saltier side for sure. You can shorten the brining period or rinse the fillets if you want reduce the saltiness. As for your concerns about drying the fish out I've never had that issue.
I've tried rinsing them in the past and it certainly does reduce the saltiness but you also lose a lot of the flavor and the pellicle formation isn't nearly as good resulting in a poorer quality smoke in my opinion.
I used this Brine method to smoke a 25 lb white spring I caught last week. It turned out nice in my Bradley smoker.
I didn’t have any Mustard. I just used Salt, Brown sugar Garlic , Black pepper, Dill and Lemon zest. Three hours at 170 in the Bradley
Thanks for posting
Perfectly explained!
Tip, forget the wooden spoon and use a stainlees wire whip for a quicker and more thorough mix.
Or use your hands.
Looks good
How sweet tasting is this brine? I like my smoked salmon more savoury
Most dry brining procures call for rinsing the fish lightly after removing from brine and prior to drying on rack. This does not. Pros and cons please.
Good video. Very similar to the way I brine fish to smoke.You fish rather heavily so Curious if you have made a video on how you prepare whole Trout or Kokanee for freezing. Do you always fillet for freezing? I tend to see my fish quality compromised after vacuum packing mostly whole trout.
Cheers
At the end of the process, you look like you wash the filet, with what water or....
I want to do trout filets they are filleted with skin on on side do I leave them on if so will the scales come off and ruin the brine
Descale them before they go in the brine
What temperature does the big chief get if i may ask?
140-180 depending on external temps
Do you rinse the fillets off with water once you remove them from the dry brine or do they go straight to a rack from the dry brine to start drying?
Generally straight to the rack
If I was going to add a jalapeño jelly or maple syrup or honey at what point would I add it? Do you add it right after the pellicle has formed? Or do you smoke it for a while then add? Thank you for your help!
Do you eat smoked kokanee without removing the pin bones? Thanks.
Yes
You don't rinse it at all?
No I don't rinse but I am careful wipe each fillet by hand to remove any large quantities of salt after it comes out of the brine.
can you use coarse kosher salt?
yes
@@spiltmilt 👍 thank you for such a quick reply. I was hoping so because they are already sitting in the refrigerator. Lol I watch all your videos you’re real inspiration so again I say thank you.🙏 tight lines my friend.
Did you say when to add soy sauce?
You can add it during the main mixing process although I tend not to use it anymore.
The salmom was salty , why ?
Did you clean the brine away before smoking?
Looks good
Thanks. You've become my kokanee guru. I appreciate your fishing tips; along those lines, let me share
that I just returned from Curlew Lake where I was catching 14" to 17" early spawners off a dock around
midnight at 10" depth, still -fishing with a piece of worm and peg corn soaked in anise oil. Gary Northrop
Cool video! I just bought a big chief smoker and caught a couple kings I’m ready to roll 👍
After the brine, Is it safe food wise to let it dry at room temp rather than in the fridge?
Yes
A coworker gave me some king he smoked with maple syrup. That was so good
Really great video. Really helpful!! Excellent!!
What's a good way to keep the fish from being so salty tasting after brining? I am on a low salt diet?
U can flip the salt sugar ratio however you want. Less salt just makes it sweeter
You know you can eat that fish right out of the brine? I'd rinse it first in fresh cold water, it is actually very good.
Good video, but you need to clean your fridge 😉
Already done
⚰🚬🇺🇸🇻🇮🇻🇮🇻🇮🇾🇹🇻🇮🇻🇮🇺🇸🇺🇸🇺🇸🇺🇸🍌🍌🍌🍌🍆🍆🍆🍆🇺🇸🍰🍰🍰🍰🍰🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🍌🍌🍌🍆🍆🍆🇻🇮🍰🍰🍌🍌🍌🍌🇺🇸🍰🍰🍰🍰🍆🍆🍰🍰🍰🇺🇸🍰🍰🍰🇺🇸thanks from John Robert Bruffett Junior of United States of America
Have you used this brine for canning smoked salmon, if so how long did you brine?? Shorter time??
wash that brine off! way to salty if not!
I'm from the south so salmon is pretty pricey so people around here smoke mullet and years ago everyone would brine the fish in salt water around 24 hours, wash the fish to remove the salt lay them out and pat them dry letting them lay out for about an hour and pepper them with black pepper and put them on the smoker with the temperature less than 160 degrees F and smoke them with pecan wood about 10 hours and they were great. Thanks for sharing, as for as I'm concerned you could leave the brown sugar out of the brine it does nothing for curing the meat it just adds sugar ands flavor but to me like you were smoking a candy bar. I was joking most of the time, I did enjoy the video smoking fish and other meats are so good. Thanks so much.
Sugar desiccates and cures meat in much the same manner as salt does. Some folks prefer saltier smoked fish and some prefer sweeter
@@spiltmilt thanks for explaining that,
Does the fish have to be an oily type of fish? I'm in Texas and we catch a lot of flounder, redfish and trout, none of which are oily.
It will work with trout. They are considered an oily fish.
I smoke crappie, just less smoking time.
When you freeze your fish do you need to wrap it/seal it?
I do unless just quickly freezing and thawing for smoking.
I would like to try this recipe. But curious, after Salmon soak's in a 3:1 salt to sugar brine ratio for 24 hours, is finished smoked salmon on salty side? Also, after a 2 pan of chips smoke time and a 10-15 min oven cook time, is fish moist?
I would say slightly on the saltier side for sure. You can shorten the brining period or rinse the fillets if you want reduce the saltiness. As for your concerns about drying the fish out I've never had that issue.
I've tried rinsing them in the past and it certainly does reduce the saltiness but you also lose a lot of the flavor and the pellicle formation isn't nearly as good resulting in a poorer quality smoke in my opinion.
ui
@@spiltmilt would a 4:1 or 5:1 solve this? Also, is the ratio by weight or volume?
@@wrigzor I use a ratio of 8/1 brown sugar to salt, comes out fine, less salty.
Was so looking forward to eating some lol
Have you ever tried adding liquid smoke to the dry brine, and then going straight to the oven instead of smoking them first?
I've not but I know people do.