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Title: Help wet brine for salmon
Post by: planetdave1 on September 15, 2012, 03:17:56 PM

Nice up river bright chinook to be hot smoked. I want to use a wet method and want to use some curing salt (6.25% sodium nitrite) for food safety. Normally I use a 4 to 1 sugar/ salt (non-iodized) table type in a dry cure recipe. I want to use the pink salt mentioned above in a wet brine to ensure even curing. What ratio and how long in the wet brine? How much pink salt?

Title: Re: Help wet brine for salmon
Post by: devo on September 15, 2012, 03:24:26 PM

Follow this and you will not go wrong ;)
http://forum.bradleysmoker.com/index.php?topic=107.0

Title: Re: Help wet brine for salmon
Post by: planetdave1 on September 15, 2012, 05:00:30 PM

Thanks!

I think I must be the only person on the planet that does not care for the taste of Terriaki or soy sauce. I know both of these are fairly salty. If I omit these do I have to use a little extra salt?

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: planetdave1 on September 15, 2012, 03:17:56 PM