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Beetroot Brine
Posted:
Fri Feb 25, 2011 10:40 amby LondonSmoke
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
Posted:
Fri Feb 25, 2011 12:04 pmby grisell
Welcome to the forum!
Gravlax with beetroot? Never heard of it, and I'm from the "country of Gravlax". Where did you find that recipe?
Posted:
Fri Feb 25, 2011 12:26 pmby tristar
Hi Andre,
It is in an article
here in the Sydney Morning Herald from November 2004.
Posted:
Fri Feb 25, 2011 12:33 pmby grisell
Hmm. Interesting. I might give it a try sometime.
Posted:
Fri Feb 25, 2011 1:52 pmby wheels
It seems to be 'the in thing' at the moment in restaurants.
Phil
Posted:
Fri Feb 25, 2011 2:10 pmby LondonSmoke
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,
LondonSmoke
Posted:
Fri Feb 25, 2011 2:35 pmby grisell
LondonSmoke wrote:[---] Will let you know how it turns out.
Kind Regards,
LondonSmoke
Please do! I'm excited about it.
Posted:
Fri Feb 25, 2011 2:39 pmby tristar
Don't forget to post some photo's LondonSmoke, and a belated welcome from me!
Posted:
Fri Feb 25, 2011 2:43 pmby LondonSmoke
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!
Posted:
Fri Feb 25, 2011 3:14 pmby wheels
There's a tutorial on posting pictures here:
http://forum.sausagemaking.org/viewtopic.php?t=1610
Bye the way, Welcome to the forum.
Phil
Posted:
Sun Feb 27, 2011 12:16 pmby LondonSmoke
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]
Posted:
Sun Feb 27, 2011 9:08 pmby tristar
How far does the red colouring permeate the fish?
Posted:
Mon Feb 28, 2011 3:54 pmby LondonSmoke
Hi,
The colour is deeper on the flesh side and gradually fades towards the skin. But there is a colour change throughout.
Posted:
Mon Feb 28, 2011 4:12 pmby tristar
Maybe a midweek project!
Posted:
Mon Feb 28, 2011 6:43 pmby saucisson
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