Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 >Hi, would anyone know how much salt to use to make a brine for smoking salmon. >They have wild salmon for sale here at 98 cents a pound. I would like to smoke some. > >I want to make a brine with water and sea salt that I can soak the fish in overnight. >The brine recipies I can find on the net usually have other ingriedents that I don't want to >use. > >Tia, Bruce I use 1 cup salt and 1 cup sugar per gallon of water, for a light brine. You can also just layer the salmon in salt, under a weight, for a day (that is how they make lox). Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 > Hi, would anyone know how much salt to use to make a brine for smoking > salmon. > They have wild salmon for sale here at 98 cents a pound. I would like > to smoke some. wow, where's here?! We usually use a cup of sugar and a cup of salt. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky http://www.siprelle.com * http://www.thenewhomemaker.com http://www.democracyfororegon.com * http://www.wisforwomen.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 > > They have wild salmon for sale here at 98 cents a pound. I would like > > to smoke some. > > wow, where's here?! We usually use a cup of sugar and a cup of salt. > Northern Alberta, Canada. Thanks Lynn and Heidi. If you didn't you the sugar would you need more salt do you think? Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 >Northern Alberta, Canada. >Thanks Lynn and Heidi. If you didn't you the sugar would you need more salt do you think? > >Bruce Depends how salty you want it, and how long you want to soak it. The sugar, I'm told, makes the meat more tender, but that doesn't matter much with salmon. I kind of doubt you are going to be keeping it at room temp all winter long, so the salt content is mainly a matter of taste, not preservation. If you really want to keep it like jerky, you'd need to cold-smoke it until it is very dry, and probably use more salt. But a cup of salt per gallon will make it tasty enough. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 > Depends how salty you want it, and how long you want to soak it. The > sugar, I'm told, makes the meat more tender, but that doesn't matter > much with salmon. I kind of doubt you are going to be keeping it at > room temp all winter long, so the salt content is mainly a matter of > taste, not preservation. It doesn't last the week here! We find the sugar just kinda lends a nice taste. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky http://www.siprelle.com * http://www.thenewhomemaker.com http://www.democracyfororegon.com * http://www.wisforwomen.com Quote Link to comment Share on other sites More sharing options...
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