Beetroot Brine

Beetroot Brine

Postby LondonSmoke » Fri Feb 25, 2011 10:40 am

Hi,
I have seen Gravalax using Beetroot. I was thinking of adding Beetroot to a brine for cold smoked salmon using a CSG. Has anyone tried this, or offer any tips on a brine that includes beetroot?
Thinking of the top of my head I guess a longer brine with less salinity would be better for the colour.

Thanks for your help,

LondonSmoke
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Postby grisell » Fri Feb 25, 2011 12:04 pm

Welcome to the forum! :D

Gravlax with beetroot? Never heard of it, and I'm from the "country of Gravlax". Where did you find that recipe?
André

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Postby tristar » Fri Feb 25, 2011 12:26 pm

Hi Andre,

It is in an article here in the Sydney Morning Herald from November 2004.
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Postby grisell » Fri Feb 25, 2011 12:33 pm

Hmm. Interesting. I might give it a try sometime.
André

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Postby wheels » Fri Feb 25, 2011 1:52 pm

It seems to be 'the in thing' at the moment in restaurants.

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Postby LondonSmoke » Fri Feb 25, 2011 2:10 pm

Thanks for the welcome.

Have seen quite a few gravalex that have used Beetroot in the cure, gives it a lovely dark red finish.

Have just made a 60% bine, added 60g dark brown suger, handfull of dill, and 300g of beetroot liquidised, for 1.5kg side of salmon. Shall leave it overnight and put it in the smoker tomorrow hopefully. Will let you know how it turns out.

Kind Regards,

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Postby grisell » Fri Feb 25, 2011 2:35 pm

LondonSmoke wrote:[---] Will let you know how it turns out.

Kind Regards,

LondonSmoke


Please do! I'm excited about it. :D
André

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Postby tristar » Fri Feb 25, 2011 2:39 pm

Don't forget to post some photo's LondonSmoke, and a belated welcome from me!
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Postby LondonSmoke » Fri Feb 25, 2011 2:43 pm

Okay, will take some pics and try and upload them if I know how to do it. I'm Dry curing the other half of the salmon in salt and sugar, so will take some pics that show both, and that will hopefully show any contrast between them!
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Postby wheels » Fri Feb 25, 2011 3:14 pm

There's a tutorial on posting pictures here:

http://forum.sausagemaking.org/viewtopic.php?t=1610

Bye the way, Welcome to the forum. :D

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Postby LondonSmoke » Sun Feb 27, 2011 12:16 pm

Image

Not sure if I have uploaded the pic correctly!

Have shown the dry cure next to the slamon brined with the beetroot. The beetroot gives a slight sweetness with a touch of earthiness to the finished product. I think it works well and balances the smoky flavour ncely.

Kind Regards,

London Smoke[/url]
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Postby tristar » Sun Feb 27, 2011 9:08 pm

How far does the red colouring permeate the fish?
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Postby LondonSmoke » Mon Feb 28, 2011 3:54 pm

Hi,
The colour is deeper on the flesh side and gradually fades towards the skin. But there is a colour change throughout.
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Postby tristar » Mon Feb 28, 2011 4:12 pm

Maybe a midweek project! :)
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Postby saucisson » Mon Feb 28, 2011 6:43 pm

tristar wrote:How far does the red colouring permeate the fish?


I think it depends how long the beetroot is there:

http://www.google.co.uk/images?oe=utf-8 ... 67&bih=558

some people apply it to one surface only:

http://www.guardian.co.uk/lifeandstyle/ ... riac-salad

others go for a full cross section
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