Brine strengths for salmon

[Hobbitfeet]

I have always used an 80% brine solution for curing the salmon prior to smoking. However I have come across some literature which claims that A 60% solution is better. Has anyone any experience of brining at other percentage concentrations ?

[saucisson]

I treat them like dry cured bacon and sprinkle on 20g salt per kilo and seal in a bag.

Dave

[Richierich]

Just out of interest, how long would you leave them in the cure for?

[welsh wizard]

Hi HF

When you say brine I am assuming you mean the water / salt soloution rather than the dry cure - is this correct?

Cheers WW

[Fallow Buck]

Hi All,

I was using a 2-4hr dry salt/sugar cure followed by 15-18hrs brining before hanging to dry and smoking. THen when I spoke to a freind that used to run a smoke house in Scottyland, he told me not to brine salmon. I just did a batch using 2 thirds salt and 1 third un refined caster sugar. Fillets were cured in the fridges for 11hrs dried then smoked. The result was very different indeed. A much firmer and easier to carve bit of fish that holds together better when cut.

I think the downside to this is that if selling by the weight you drwa a lot more out of the fish by dry curing. I was told that the aim is a 15% reduction in weight after smoking from the raw product.

To be honest I would probably use either method in the future depending on what way the wind was blowing...

Rgds,
FB

[saucisson]

Interesting, I came across this, in one of Parson Snows links:

"Moisture Removal: Brines greater than 60� SAL (15.8% by weight) tend to remove significant moisture from the fish. Removal of water is important in limiting bacterial growth and enzyme activity. (Liquid brine concentrations with a salt content below 8% by weight will actually cause water absorption and swelling.)"

So an 80� brine will remove water from the fish but a 60� one won't, presumably giving a more succulent (and heavier) fish at the expense of a possibly reduced shelf life.

Dave

[Hobbitfeet]

I must admit I am of the opion that a 60 % solution would not draw out sufficient moisture from the salmon. I too use a 2:1 salt:sugar dry cure for 8 hours on the fish but then another 8 hours or so in a 80% brine. Cutting out the brining stage would certainly cut down on time and costs. The drier endproduct might be a problem though - I've heard my customers praise the moistness of the salmon done to my present regime.

I can feel a couple of experiments coming on!