Kummock salmon brining question

canadiansmoker · June 04, 2009, 07:12:56 AM

I plan on doing some of Kummock's salmon this weekend (around 8 pounds of King salmon and the rest just Atlantic salmon) and I had a question regarding how long I can keep the fish in the brine for. Due to other commitments during the weekend I was wondering if I could keep the fish in the brine for around 20-24 hours instead of the recommended 12 hours, or if that would have an undesirable affect on the fish before smoking (maybe too much water retention?).
I was going to smoke the fish on Sunday, but the only time I will have on Saturday to get them into the brine is Saturday morning, so they would end up in the brine for almost a day.

Any help would be appreciated as I don't to ruin the King salmon I have, it is impossible to find around these parts.

ExpatCanadian · June 04, 2009, 07:22:30 AM

I'm sure Kummok will be along to give you an answer in person, but from my own experience with his salmon, the 12 hours in the brine is plenty.... but you also need to factor in pellicling time, which depending on the ambient temperature and relative humidity can take anywhere from a few hours to a few days according to some of the posts I've read! So... I'd say you could easily brine for 12 or so hours on Saturday, then place it in a suitable location to allow the pellicle to form overnight and then run your smoke on Sunday....

Good luck!

canadiansmoker · June 04, 2009, 07:35:44 AM

I would love to be able to take it out Saturday night and leave overnight to get a pellicle formed, but unfortunately I don't think I'll be around on Saturday night. The earliest I could get to it would be Sunday morning.

ExpatCanadian · June 04, 2009, 07:44:34 AM

Well then, I'm afraid I'll have to defer to those more experienced than I!

....I see you're from Calgary.... I'm originally from just over the border into Saskabush.... my parents still farm near Kindersley, if that means anything to you!

canadiansmoker · June 04, 2009, 07:50:21 AM

Quote from: tdcooper on June 04, 2009, 07:44:34 AM
Well then, I'm afraid I'll have to defer to those more experienced than I!

....I see you're from Calgary.... I'm originally from just over the border into Saskabush.... my parents still farm near Kindersley, if that means anything to you!

I have been to Kindersley a few times, although it has been quite a few years since I was there. Nice place. I'm originally from a small town up in northern Alberta myself.

OU812 · June 04, 2009, 08:07:51 AM

I have done Kummock's brine quite a few times and to my taste 8 hr is plenty.
Maybe get the fish in the brine Fri. night and out for the pellicle to form in the fridge on Sat. morn and ready for a Sun. smoke. Just a thought.

Oh ya, the salmon that I have been using is the whole side and only about an inch thick with the skin still on I believe its Atlantic that might make a diff.

canadiansmoker · June 04, 2009, 08:17:06 AM

Quote from: OU812 on June 04, 2009, 08:07:51 AM
I have done Kummock's brine quite a few times and to my taste 8 hr is plenty.
Maybe get the fish in the brine Fri. night and out for the pellicle to form in the fridge on Sat. morn and ready for a Sun. smoke. Just a thought.

That is a thought, but I think I might have a problem with space. With the amount of salmon I am doing I am guessing it will fill all 8 racks for my Bradley. I won't have nearly that much room available in my fridge (I am currently curing back bacon in there right now and I will be defrosting 2 turkeys to get them ready for a cure on Sunday afternoon).
I might need to rethink doing the salmon this weekend.

OU812 · June 04, 2009, 08:20:10 AM

Maybe defrost the Turkeys in a cooler or 2 filled with ice water?

canadiansmoker · June 04, 2009, 08:24:15 AM

The fridge still wouldn't handle 8 bradley racks, even if empty ??? I don't think it would even handle 4 unless I removed everything (and my better half would not allow that) ::)

OU812 · June 04, 2009, 08:37:34 AM

Quote from: canadiansmoker on June 04, 2009, 08:24:15 AM
The fridge still wouldn't handle 8 bradley racks, even if empty ??? I don't think it would even handle 4 unless I removed everything (and my better half would not allow that) ::)

Bummer.

Had that prob a few years back till the better half wanted a new fridge now I have the old one in the man room. Only thing in it is man stuff

Habanero Smoker · June 04, 2009, 02:45:28 PM

If you are short on time, you can speed up the forming of the pellicle. Sunday morning take it out of the refrigerator, invert your racks and lay the fish on that in a single layer, then turn on a fan and direct it so the air will flow over the fish.

tsquared · June 05, 2009, 05:51:39 AM

Hey
Canadian smoker --The other option if you're going to double the brine time is to cut back on the salt accordingly.
T2

canadiansmoker · June 05, 2009, 06:34:47 AM

Quote from: tsquared on June 05, 2009, 05:51:39 AM
Hey
Canadian smoker --The other option if you're going to double the brine time is to cut back on the salt accordingly.
T2

If I have to double the brine time will that make the salmon too mushy, or will it be okay?

Carter · June 05, 2009, 10:16:07 AM

Hey CanadianSmoker, Carter from Hogtown here.

Hope you don't mind my stepping in here, but I've made this recipe a lot, with great success. I follow the recipe instructions to the letter and it has never failed.

I brine on Friday nights. Remove from brine Saturday morning and let the pellicle form for 24 hours leaving the Salmon in the fridge and then smoke on Sunday. Occassionally I have done the pellicle process for only 12 hours maybe even 8 to 10(the results were still very good). i.e. brined Saturday night, air dried all day Sunday and then smoked Sunday night. Overbrining apparently will ruin the salmon.

For me, this is my one smoke/cook job for the weekend. You want to devote your full attention to this because you're not cooking for one meal, you're making 3-6 months worth of meals, appetizers, and gifts. Plus, salmon ain't like Pork Butt. At $10 a lb or more you or if you caught it yourself fresh, you want this one to work out

You're the star of the party if you show up with a batch of this stuff and some cream cheese and crackers. People fall all over themselves to get at it and it's gone in minutes. If you put it into a Penne a la Vodka (with heavy cream) people will think they've died and gone to heaven.

I think that's worth your full attention.

Carter

Kummok · June 05, 2009, 09:40:38 PM

Sorry for catching this so late, CS.....good advice given herein already! I've gone as long as 20 hours in the brine because of "surprise visits" and had no problem with texture or taste. Can't speak to the Soylent Green cuz it's mushy to me to start with ;), but the King should stay firm....if anything the meat seems to "toughen-up" in the brining process. Anymore, if I get a surprise that delays the pellicle forming, I just take it out of the brine and keep it at 34-35°F in a plastic bag or covered SS bowl. I've even frozen it already brined and pulled it out months later, pellicled and smoked and it was still crowd pleasing! Good salmon is very forgiving as long as it is bled well when pulled aboard and keep very cold or frozen.....

BTW, if it isn't skinned, I'd recommend taking the time to separate each piece between 2-3 layers of paper towels before chilling....contact with skin causes the meat to breakdown faster, picking up a fishy taste.