Hello fellow smokers!
I have finally cut up my salmon and got it soaking in Kummok's brine in a cooler with ice, outside in about 34 degree's as the cooler will not fit in my fridge and I have about 6 salmon in there. My question is this....it say's to brine fro 24 hours but can I leave it in there longer or is it better to let it dry longer. The reason I ask is I have an assignment due for school tomorrow night and too much to do before Friday night so need to buy myself a few days. I can put in racks in the fridge for a few days if that is better than leaving in the brine.
As usual everyone....thanks for the assistance.
Pictures will be forthcoming when complete.... Laurie ;D
I would take it out of the brine after 12 hours. It may get overly salty if you leave it in the brine longer. friday is a long ways away but it should make it on racks in the refer until then. I would try and smoke it sooner. I'm no expert so I would see what others have to say :)
Definately follow keymasters advice and take it out of the brine after 12 hours. You would be better off to put the salmon on the racks and in your cooler until you are ready to dry them. They will be fine but if you leave them in the brine they will be way salty! And I thought my life was too busy to start a brining/smoking cycle--look at you with a toddler AND school assignments. Good for you.
T2
T2....no kids here lol....a grandson that comes over regularly but my kids are grown..thank goodness! Well I took it out after work which is the earliest I could get at it and it's resting in the fridge....pictures attached....thanks for the info from you and KeyMaster ;D
Thawing in the fridge
(http://i1235.photobucket.com/albums/ff438/northof60girl/001.jpg)
In the famous Kummok brine
(http://i1235.photobucket.com/albums/ff438/northof60girl/011.jpg)
In the fridge waiting to glaze up double stacked
(http://i1235.photobucket.com/albums/ff438/northof60girl/012.jpg)
Girl, I dunno nuthin' bout smokin' fish, but that's a nice CLEAN lookin' fridge.
Very tidy. Gold star for you!
Lookin good Laurie. Good luck on your fish and your assignment.
haha Hal...it's clean because there was nothing much in there before the fish went in. I only had to arrange a few things. I've been a bit lazy lately and haven't been cooking much (except baking cookies and smoking salmon soon!).
@ Colin...thanks. I am pretty much following everything in the recipe although I did have to let it brine a few more hours because I was working but hope to have it in the smoker on Friday night and of course pictures to follow.
Lookin gooood allready,,,,,,,cant wait to see the money shot. ;D
Quote from: northof60girl on December 07, 2011, 08:48:29 AM
haha Hal...it's clean because there was nothing much in there before the fish went in. I only had to arrange a few things. I've been a bit lazy lately and haven't been cooking much (except baking cookies and smoking salmon soon!).
@ Colin...thanks. I am pretty much following everything in the recipe although I did have to let it brine a few more hours because I was working but hope to have it in the smoker on Friday night and of course pictures to follow.
Laurie if you are at all concerned about the saltyness, you can cut a little piece off and just fry it till done and then taste it. If it is salty you can soak it in fresh water to flush some salt out......well know that I think about it this might take away from the flavour. Might need some good opinions from the forum for this. What say you friends of the forum. LOL They do this for CBB and Hams so that is what made me think of it. I have eaten lots of salty smoked salmon, my dad never measured and sometimes it was more than obvious. We just had to drink more beer with it. LOL.
Thanks Colin...it has been in the fridge for the last few days as it was not really drying out. It has that tacky feel but it's still kind of soft. It has to go in the smoker tonight so we will find out by tomorrow since I am doing some tonight and some tomorrow morning. I can't imagine I could screw it too bad but again, your right....drink more with it ;)
I have a function I have to go to tomorrow and am going to make some smoked salmon cream cheese spread to bring so keep your fingers crossed!
Good luck on the smoked fish, I,m sure it will come out great. Never had a bad batch yet following Kummoks recipe. Just don,t rush it and it will be fine.
Good job on the salmon!
I'm getting ready to do the same.
When I do my salmon, I always brine for at least 24 hours. have been doing it this way for years now.
Lump
Oh man. Take some of the salmon and chop it real fine and mix it in the cream cheese, it will be awesome. Try do mix it up as early as possible, cause it gets better with time. Good luck and enjoy.
The salmon looks great!
But dang...I gotta agree with Hal on the fridge!!!
Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet? ;D
Mmmmmmmmmmmmmmm salmon cheese dip,,,,,,dont forget the hot sauce. ::)
lol...what Curt said...
LOL...ok, yes it is finally done...the good news is the recipe turned out great and it tasted great. The bad news is that I vacuumed sealed it and have sold all of it except 2 packages lol and of course got caught up in everything and did not get pics. I am thawing some this weekend and will take some pics of it after that to post. My bad!!! I did notice stupid boogers on it as it was smoking and from everything I have read it is because the temp is too high but it did not read high so not sure what the heck happened but of course tasted just fine and everyone seems to be happy! I am going to do another batch in the new year when I have some more time and this time will make sure to have the camera handy! Hope everyone is having a great week ;)
Didn't read high on what type of thermometer?
It is pretty hard to screw up that recipe Laurie. If you have sold most of it, it must have been good. Them boogers sometimes come along no matter what you do so don't worry about it. Good job girl.
A little bit of booger is fine, all mine have some too :)
You're doing great!
And Ive been waitin here all this time for the money shot. :'(
Good to here they turned out great.
If your doing the same kinda salmon next time, hold the lower temps longer, works for me. ;)
Will do and thanks for the extra advice! Will make sure to get the money shot next time... :)