Smoked Salmon with no Soy

[parismountain]

Argg I'm starting a diet which does not allow soy at all.  I love Kummok's smoking recipe though.

Can anyone suggest a thread or a recipe on how to smoke salmon without the soy in your brine?  And I don't simply mean substituting in teryoki.

I want to get as close as I can to Kummok's without soy. 

[devo]

I am thinking its not the soy that your diet calls for but the salt level you need to get to. I might be wrong on this but maybe not. If its the salt level you can try low sodium soy and cut back a tad on all other salts.

[tskeeter]

Paris, you might try googling low salt salmon brines.  A number come up and you can select the one that is closest to Kummock's recipe.  (Several seem to call for low sodium soy sauce.)

Some other thoughts.

Brining is all about salt concentration and time.  More salt, less time.  Less salt, more time.  Could you reduce the sodium level and brine for a longer period of time and still accomplish your objective?  Does brining for a longer period of time at a lower salt concentration result in less salt in the meat?  Or does it just allow more time for the salt to accumulate in the meat and make the brining process a little more forgiving when it comes to balancing time, meat thickness, etc?

Salt and brining is mostly about curing the meat.  Could a person use less salt and substitute some cure #1?  Would using Tender Quick reduce the salt, yet cure the meat?

[Smokeville]

Argg I'm starting a diet which does not allow soy at all.  I love Kummok's smoking recipe though.

Can anyone suggest a thread or a recipe on how to smoke salmon without the soy in your brine?  And I don't simply mean substituting in teryoki.

I want to get as close as I can to Kummok's without soy.

Parismountain, is it soy or wheat that's the problem?

[pmmpete]

Salt and brining is mostly about curing the meat.  Could a person use less salt and substitute some cure #1?  Would using Tender Quick reduce the salt, yet cure the meat?

When brining fish in preparation for smoking it, for any particular kind and size of fish, you learn through experience how concentrated to make the brine, and how long to soak the fish in the brine, to produce smoked fish which is salty but not too salty.  When making smoked sausage, 100 percent of the Cure #1 which you add to the sausage mix will end up in the sausage, so you know exactly how much Cure #1 is in your sausage.  But fish brine recipes which include Cure #1 or Morton's Tenderquick (which includes Cure #1) give me the creeps, because you have no way of knowing what concentration of Cure #1 will end up in the fish.  A brining time which produces fish with a pleasing level of saltiness may produce fish with very little Cure #1, or a dangerously high level of Cure #1.  Because of this, I don't use Cure #1 or Tenderquick in fish brines.

[parismountain]

Hi, sorry for taking a while to get back.  I'm trying a diet called Fast Metabolism which bans certain foods.  One of the big exclusions is soy.  I can actually handle a large amount of salt so that's not the problem.

Unfortunately I like the result of the soy brine.  Are there brine alternatives which use something besides soy?

thanks

[devo]

Here is a page i visit once in awhile for something different, there are many recipes for brine in there. Many use soy but many do not. If they are any good I can not say.



http://justsmokedsalmon.com/recipes/smoking-brine/

[NorthShoreMN]

Take a look at this site.
http://www.ehow.com/how_7765313_substitute-worcestershire-sauce-soy-sauce.html

[Saber 4]

You might want to check if Soy Sauce is included in the diet as soy sauce is fermented and is usually ok when avoiding soy products is recommended for non salt related issues.