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How long in brine?
Posted:
Thu Nov 04, 2010 4:33 pmby JollyJohn
Hi all.
Right, I have my Polish sausage ready for smoking on Saturday, and the new timber smoke house and ProQ generator ready to go. Whilst doing the sausages, I thought I'd stick a couple of salmon fillets in, make the most of the smoke! Not Ideal, but I picked a whole salmon at Waitrose, and had the guy fillet it for me, got two fillets weighing 2.6 kg. total. How long should I leave it in a 80% brine solution? I see times quoted from 50 minutes to 12 hours!
John.
Posted:
Thu Nov 04, 2010 4:41 pmby Richierich
I am pretty sure you are looking shorter rather than longer in a brine. I have only ever used dry salt/sugar for my salmon, I leave that overnight.
Either way you want to have them ready to leave in the fridge to form a pellicle so you want them to be out of the salt by tomorrow evening at least. Will also begin the weight loss as well.
Posted:
Thu Nov 04, 2010 4:48 pmby JollyJohn
Cheers Richie. I intend brining in the morning, then leaving the rest of the day and overnight in the fridge. I don't want it too salty, so might try a couple of hours. It will probably have two runs of the ProQ, so will loose a bit more weight in the smoker.
John.
Posted:
Thu Nov 04, 2010 5:11 pmby wheels
John
I agree with Richie.
Although, I too normally dry salt salmon, I've brined large trout, about the same weight as you will be doing - I did them for just under 3 hours.
HTH
Phil
Posted:
Thu Nov 04, 2010 7:05 pmby JollyJohn
OK, I'm brining now, for 2 1/2 hours. That will give them nearly 36 hours in the fridge before smoking, I'll monitor the weight loss.
Cheers lads.
Posted:
Thu Nov 04, 2010 8:03 pmby wheels
Bear in mind that the weight loss is likely to be a lot less in brine than dry cured, not that this is likely to be an issue 'cos I've no doubt that when your family and friends taste it, it'll be gone pretty soon!
Let us know how it goes.
Phil
Posted:
Thu Nov 04, 2010 8:57 pmby JollyJohn
wheels wrote:Bear in mind that the weight loss is likely to be a lot less in brine than dry cured, not that this is likely to be an issue 'cos I've no doubt that when your family and friends taste it, it'll be gone pretty soon!
Let us know how it goes.
Phil
Will do Phil. I'm going to put the smoke house on top of the tandoor, have the ProQ in the tandoor. I'll take few photos, post them after the weekend.
Cheers, John.
Posted:
Thu Nov 04, 2010 9:34 pmby wheels
I look forward to seeing them.
Phil