Jonas-Switzerland
TVWBB Super Fan
Last year I did my first batch of cold smoked salmon, and written about it in this thread. This year I want to do it again. I was so glad of having everything documented. My google refused to show me any wet brine recipes. And youtube search swallowed the one good video I found.
Teaches me. Write down more. Everything else is ephemeral.
Last year I preferred the taste and texture of a wet brined salmon. It was slightly under-salted. The smoke flavor was generally "unrefined". It was too rough, even with alder pellets.
This was my wet brine recipe last year:
Wet brine recipe:
* 1l water
* 200grams salt
* 100grams sugar
Brine 1 hour per cm fish thickness, at the thickest part.
Then 30min rest in clear water.
I thought about increasing the salinity of the brine. But I chose a slightly different route this time. Last year the salmon was not completely covered by the brine. I don't remember if I made a tad too little, or if it was floating on top. This year I am going to make sure its submerged. Secondly, my salmon is a lot thinner than most. So I am going to decrease the clear water rest time to about 15-20mins.
So that's the plan. In the meantime, I am preparing the salmon and the WSM. It's been a while. I do a safety burn-off before I do any cold smoking.
Teaches me. Write down more. Everything else is ephemeral.
Last year I preferred the taste and texture of a wet brined salmon. It was slightly under-salted. The smoke flavor was generally "unrefined". It was too rough, even with alder pellets.
This was my wet brine recipe last year:
Wet brine recipe:
* 1l water
* 200grams salt
* 100grams sugar
Brine 1 hour per cm fish thickness, at the thickest part.
Then 30min rest in clear water.
I thought about increasing the salinity of the brine. But I chose a slightly different route this time. Last year the salmon was not completely covered by the brine. I don't remember if I made a tad too little, or if it was floating on top. This year I am going to make sure its submerged. Secondly, my salmon is a lot thinner than most. So I am going to decrease the clear water rest time to about 15-20mins.
So that's the plan. In the meantime, I am preparing the salmon and the WSM. It's been a while. I do a safety burn-off before I do any cold smoking.
