Dry Brined Smoked Salmon

[MWS]

I have a couple of pink salmons I plan on smoking this weekend. I've been doing a little reading on the subject of dry brining and thought I would give this method a try. I like the idea that the dry brine removes moisture from the fish before smoking because I like a drier product. Has anyone got any dry brine recipes, hints, tips or methods they would like to share? Appreciate it folks....

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[whitetailfan]

If you like, try a small batch of my <font color="red">Flatlander Cold Smoked Salmon</font id="red">
I have done it twice now and I really like the finished product.  My buddy just got back from the west coast and has trusted me with several pieces to process for him.


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[tsquared]

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=555&SearchTerms=lox Here's a link for dry cured lox that I've made many times. I've used it on spring, coho and sockeye but have never used it on pink salmon before.
T2

[MWS]

Thanks for the reply guys... Hey Tom, I was hoping you would see this. I figured you could set me up with some good ideas, being the go to guy for salmon advice.  thanks

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[tsquared]

Hey Mike--You'll be exploring new territory if you use the dry cure for pinks. I don't know if they have enough oil in their flesh to come out with a good result or not. I threw a couple of fillets of pink salmon in with a batch of white spring strips that I was doing with Kummok's recipe and they turned out great--fairly dry--which you say you like. You might give it a try. Let me know which way you go and how it turns out.
Tom

[MWS]

Well Tom, I have them in the dry cure right now. I have 2 pinks covered in a 1 cup salt - 3 cup brown sugar brine. At the 2 hour mark I've already seen a lot of liquid being pulled from the fish. I'll let you know how it turns out.

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[tsquared]

So Mike--how did the dry cure pink salmon go?
Tom

[MWS]

It worked out great. I like how it drew out the moisture. The pinks took a lot less time to reach my prefered dry texture.

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne