Author Topic: Hello from the South Shore of Montreal  (Read 191 times)

Offline barbeAuVent

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Hello from the South Shore of Montreal
« on: May 20, 2017, 10:53:53 am »
Hello all!  New here and to smoking. Just finished my first batch of farmed salmon in a 4 racks OBS, 5lbs, with apple and alder bisquettes in a little over 6 hours. Brown sugar and salt brine (4 to 1 ratio), rinsed after bining for 16hrs and dryed for 2 hours under fan. Came out looking real good, too much salty to my taste, but looking forward to my next batch!

Offline Habanero Smoker

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Re: Hello from the South Shore of Montreal
« Reply #1 on: May 20, 2017, 12:55:53 pm »
Hi barbeAuVent;

Welcome to the forum.

Try reducing the brine time to 6 - 8 hours, or maybe less - depending on how salty they were. A lot of the degree of salt taste depends on what type of salt you used (kosher or table - they measure differently by volume), how thickly you apply the dry brine, the thickness of the fillets, and the amount of time.


     I
         don't
                   inhale.
  ::)

Offline Johnny

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Re: Hello from the South Shore of Montreal
« Reply #2 on: May 20, 2017, 03:53:34 pm »
Welcome to the forum!

Offline Toker

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Re: Hello from the South Shore of Montreal
« Reply #3 on: May 20, 2017, 04:41:23 pm »
Hello, im François from Québec Canada do you speak french? If so, i inviting you to joing my group here https://www.facebook.com/groups/290797328030962/


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Offline cherrybergher

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Re: Hello from the South Shore of Montreal
« Reply #4 on: May 20, 2017, 04:48:50 pm »
Welcome to the forum
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Offline Smoker John

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Re: Hello from the South Shore of Montreal
« Reply #5 on: May 25, 2017, 08:44:38 am »
Welcome to the boards
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