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Topic: Dry Brine for Salmon, Steelhead and Trout.  (Read 4729 times)

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YakontheFly

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I am going to experiment with my dry brine some this weekend on a Sockeye Filet I bought to serve at a party.

I normally use this recipe:

3 Cups Dark Brown Sugar
1 Cup Salt
4 Tablespoons Ground Black Pepper
4 Tablesspoons Garlic Powder
4 Tablespoons Onion Powder
1 Tablespoon Cayenne Pepper

Here is what I am contemplating changeing it to:

2 Cups Demerara/Turbanado Sugar
2 Cups Dark Brown Sugar
1 Cup Pickleing Salt
4 Tablespoons Ground Black Pepper
4 Tablespoons Garlic Powder
3 Tablespoons Onion Powder
2 Tablespoon Ginger Powder
1 Tablespoon Cayenne Pepper

Normally I brining for 24 hours, rinse, pat dry with paper towels, and allow to form a glace before smoking..

I am going to do something slightly different this time.  After brining for 24 hours, rinsing and pat drying, I plan on spraying a mist of Blackstrap Rum over the fillet before allowing to form the glace.

First off, you smokers, what do you think?

Second, I will let you know how it comes out....




bsteves

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Dry brining sounds a lot like making gravlax to me, just swap out your last four spices for some dill and some juniper berries and skip the smoking step.

"Give a man a fish and feed him for a day.

Don't teach a man to fish... and feed yourself. He's a grown man.

And fishing's not that hard.." ~Ron Swanson


YakontheFly

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I am married to a Swede, from the Old World.... 

I'll pass on the Gravlox...  Not as keen on them.



Pelagic

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What's your thoughts with the Demerara sugar?  slow sugar absorption with the larger crystals?   As for salt I always use pickling salt as other salts (particularly iodized table salt) can impart off flavors.  A good friend of mine said once: "its smoked fish, not smoked spices.. cure and smoke quality fish, simply, and you will never be disappointed"


YakontheFly

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  • Date Registered: Apr 2007
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I am not sure about the Demerara...  Trying it this time, will let you know...

As for your friend...  Great...  I bet he eats his grilled salmon without spices too!

I have found the spices add something that the salt and sugar alone do not...

Just like I add spices to my dry rubs for Pork, Chicken and Beef...



Pelagic

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  • Location: Oregon City & Netarts
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Don't get me wrong.. Not saying spices are bad, your mix looks spot on.  For instance, most of my smoked fish recipes have ground fresh ginger and granulated garlic in them.  Its that sometimes you see folks go nuts with the spices and glazes etc and your can hardly taste the fish.  Let us know how it turns out, should be great!