Darryl - swazies
TVWBB Emerald Member
While this isn’t a traditional 160 degree for 12 hour smoke on salmon, this is more of a cook for dinner and eat salmon all week for lunches cook. I think more people eat it this way for traditional meals. The old 12 hour or more at very low preserves the meat well, becomes a bit dryer but still tastes very good. This faster cook method usually looks good, tastes good and is nice and oily when you eat it.
When you have some fish oil all over your plate, to me tastes delicious and is very satisfying, it is also fairly rich, 6oz usually satisfies me, but I have been eating less lately. The long low smoke becomes dryer and the fish oils are not as predominant.
This will be a fairly descriptive cook I will be posting today, it does however have many steps, so a few hours in between.
I will try and post it in steps, it will make it easier if you choose to try it yourself.
First off I get the salmon out, I dry it off a bit and remove any unwanteds from the surface like scales ect.
Now I make my brine, I use a dry brine and the ratio is simple. It is 4 to 1, I use 4 heaping cups of brown sugar to to 1 level cup of pure salt.
So I put 2 heaping cups of sugar in the bowl, and 1/2 cup of salt. Mix this a bit then repeat for 1 whole cup of salt and 4 cups of sugar total.
Mix well and get your container and fish ready. You will need a non metallic container that has a lid to seal it.....plastic, stone, anything will do. I like the plastic, they do the job perfect and can stack well if making a lot. Today this much brine goes with my fish I bought yesterday. I forgot to check the weight but it cost $55 and is 6 large serving pieces. Check pics below. Coat all pieces and sides of the fish with the brine, you want to make sure the brine is on all sides and not 2 surfaces of fish touching each other or they will not cure. I do this step right in the container, check pics. Seal up the container and get in the fridge. The brine process takes 4 hours total. At mid point somewhere take it out of fridge and move the pieces around and make sure all surface have brine on them. I will post pics in a couple hours when this happens so you can see the process of this and then again what I will be doing after the 4 hours. At that point the fish should be very firm. The moisture from the fish comes out and you should be able to pick it up and it should stick straight out like a piece of pizza or toast. Sometimes this 4 hours takes a bit longer, depends on the thickness of the fish usually. Stay tuned.
When you have some fish oil all over your plate, to me tastes delicious and is very satisfying, it is also fairly rich, 6oz usually satisfies me, but I have been eating less lately. The long low smoke becomes dryer and the fish oils are not as predominant.
This will be a fairly descriptive cook I will be posting today, it does however have many steps, so a few hours in between.
I will try and post it in steps, it will make it easier if you choose to try it yourself.
First off I get the salmon out, I dry it off a bit and remove any unwanteds from the surface like scales ect.
Now I make my brine, I use a dry brine and the ratio is simple. It is 4 to 1, I use 4 heaping cups of brown sugar to to 1 level cup of pure salt.
So I put 2 heaping cups of sugar in the bowl, and 1/2 cup of salt. Mix this a bit then repeat for 1 whole cup of salt and 4 cups of sugar total.
Mix well and get your container and fish ready. You will need a non metallic container that has a lid to seal it.....plastic, stone, anything will do. I like the plastic, they do the job perfect and can stack well if making a lot. Today this much brine goes with my fish I bought yesterday. I forgot to check the weight but it cost $55 and is 6 large serving pieces. Check pics below. Coat all pieces and sides of the fish with the brine, you want to make sure the brine is on all sides and not 2 surfaces of fish touching each other or they will not cure. I do this step right in the container, check pics. Seal up the container and get in the fridge. The brine process takes 4 hours total. At mid point somewhere take it out of fridge and move the pieces around and make sure all surface have brine on them. I will post pics in a couple hours when this happens so you can see the process of this and then again what I will be doing after the 4 hours. At that point the fish should be very firm. The moisture from the fish comes out and you should be able to pick it up and it should stick straight out like a piece of pizza or toast. Sometimes this 4 hours takes a bit longer, depends on the thickness of the fish usually. Stay tuned.
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