I used this Brine method to smoke a 25 lb white spring I caught last week. It turned out nice in my Bradley smoker. I didn’t have any Mustard. I just used Salt, Brown sugar Garlic , Black pepper, Dill and Lemon zest. Three hours at 170 in the Bradley Thanks for posting
@karennorthrop2293
2 жыл бұрын
Thanks. You've become my kokanee guru. I appreciate your fishing tips; along those lines, let me share that I just returned from Curlew Lake where I was catching 14" to 17" early spawners off a dock around midnight at 10" depth, still -fishing with a piece of worm and peg corn soaked in anise oil. Gary Northrop
@debbiep99
3 жыл бұрын
Perfectly explained!
@PaulKentros
3 жыл бұрын
Cool video! I just bought a big chief smoker and caught a couple kings I’m ready to roll 👍
@donm1547
2 жыл бұрын
Tip, forget the wooden spoon and use a stainlees wire whip for a quicker and more thorough mix.
@EarlLedden
2 ай бұрын
Or use your hands.
@stevedionne2252
Жыл бұрын
Looks good
@dontroock1843
3 жыл бұрын
Really great video. Really helpful!! Excellent!!
@machinegreen1911
2 жыл бұрын
Looks good
@chillipphi
2 жыл бұрын
A coworker gave me some king he smoked with maple syrup. That was so good
@lukebronstein9617
Жыл бұрын
How sweet tasting is this brine? I like my smoked salmon more savoury
@kennethcaine3402
Жыл бұрын
I'm from the south so salmon is pretty pricey so people around here smoke mullet and years ago everyone would brine the fish in salt water around 24 hours, wash the fish to remove the salt lay them out and pat them dry letting them lay out for about an hour and pepper them with black pepper and put them on the smoker with the temperature less than 160 degrees F and smoke them with pecan wood about 10 hours and they were great. Thanks for sharing, as for as I'm concerned you could leave the brown sugar out of the brine it does nothing for curing the meat it just adds sugar ands flavor but to me like you were smoking a candy bar. I was joking most of the time, I did enjoy the video smoking fish and other meats are so good. Thanks so much.
@spiltmilt
Жыл бұрын
Sugar desiccates and cures meat in much the same manner as salt does. Some folks prefer saltier smoked fish and some prefer sweeter
@kennethcaine3402
Жыл бұрын
@@spiltmilt thanks for explaining that,
@ptr1537
Жыл бұрын
Most dry brining procures call for rinsing the fish lightly after removing from brine and prior to drying on rack. This does not. Pros and cons please.
@amymitchell3090
4 жыл бұрын
After the brine, Is it safe food wise to let it dry at room temp rather than in the fridge?
@spiltmilt
4 жыл бұрын
Yes
@a420man2
5 жыл бұрын
Was so looking forward to eating some lol
@chriswebster9632
4 жыл бұрын
Good video. Very similar to the way I brine fish to smoke.You fish rather heavily so Curious if you have made a video on how you prepare whole Trout or Kokanee for freezing. Do you always fillet for freezing? I tend to see my fish quality compromised after vacuum packing mostly whole trout. Cheers
@b.t.3780
2 жыл бұрын
What's a good way to keep the fish from being so salty tasting after brining? I am on a low salt diet?
@spiltmilt
2 жыл бұрын
U can flip the salt sugar ratio however you want. Less salt just makes it sweeter
@GuyBaillargeon-hz2ih
Жыл бұрын
At the end of the process, you look like you wash the filet, with what water or....
@frostop65
3 жыл бұрын
Have you used this brine for canning smoked salmon, if so how long did you brine?? Shorter time??
@johno8819
Жыл бұрын
I want to do trout filets they are filleted with skin on on side do I leave them on if so will the scales come off and ruin the brine
@spiltmilt
Жыл бұрын
Descale them before they go in the brine
@NOSrommel
4 жыл бұрын
What temperature does the big chief get if i may ask?
@spiltmilt
4 жыл бұрын
140-180 depending on external temps
@abransilva4375
11 ай бұрын
Do you rinse the fillets off with water once you remove them from the dry brine or do they go straight to a rack from the dry brine to start drying?
@spiltmilt
11 ай бұрын
Generally straight to the rack
@abransilva4375
10 ай бұрын
If I was going to add a jalapeño jelly or maple syrup or honey at what point would I add it? Do you add it right after the pellicle has formed? Or do you smoke it for a while then add? Thank you for your help!
@fritzj8
3 жыл бұрын
Have you ever tried adding liquid smoke to the dry brine, and then going straight to the oven instead of smoking them first?
@spiltmilt
3 жыл бұрын
I've not but I know people do.
@karennorthrop2293
2 жыл бұрын
Do you eat smoked kokanee without removing the pin bones? Thanks.
@spiltmilt
2 жыл бұрын
Yes
@darrellryan2337
5 жыл бұрын
You don't rinse it at all?
@spiltmilt
5 жыл бұрын
No I don't rinse but I am careful wipe each fillet by hand to remove any large quantities of salt after it comes out of the brine.
@ShenpaiWasTaken
3 жыл бұрын
When you freeze your fish do you need to wrap it/seal it?
@spiltmilt
3 жыл бұрын
I do unless just quickly freezing and thawing for smoking.
@ConstantlyRepeatingMyself
4 жыл бұрын
Does the fish have to be an oily type of fish? I'm in Texas and we catch a lot of flounder, redfish and trout, none of which are oily.
@anthonyheckard8041
3 жыл бұрын
It will work with trout. They are considered an oily fish.
@williamkrejca4641
Жыл бұрын
I smoke crappie, just less smoking time.
@waynehughes8616
5 жыл бұрын
I would like to try this recipe. But curious, after Salmon soak's in a 3:1 salt to sugar brine ratio for 24 hours, is finished smoked salmon on salty side? Also, after a 2 pan of chips smoke time and a 10-15 min oven cook time, is fish moist?
@spiltmilt
5 жыл бұрын
I would say slightly on the saltier side for sure. You can shorten the brining period or rinse the fillets if you want reduce the saltiness. As for your concerns about drying the fish out I've never had that issue.
@spiltmilt
5 жыл бұрын
I've tried rinsing them in the past and it certainly does reduce the saltiness but you also lose a lot of the flavor and the pellicle formation isn't nearly as good resulting in a poorer quality smoke in my opinion.
@Hello-fv3lm
4 жыл бұрын
ui
@wrigzor
4 жыл бұрын
@@spiltmilt would a 4:1 or 5:1 solve this? Also, is the ratio by weight or volume?
@williamkrejca4641
Жыл бұрын
@@wrigzor I use a ratio of 8/1 brown sugar to salt, comes out fine, less salty.
@sofakingnutz5693
3 жыл бұрын
Did you say when to add soy sauce?
@spiltmilt
3 жыл бұрын
You can add it during the main mixing process although I tend not to use it anymore.
@jonwhiteley5651
8 ай бұрын
can you use coarse kosher salt?
@spiltmilt
8 ай бұрын
yes
@jonwhiteley5651
8 ай бұрын
@@spiltmilt 👍 thank you for such a quick reply. I was hoping so because they are already sitting in the refrigerator. Lol I watch all your videos you’re real inspiration so again I say thank you.🙏 tight lines my friend.
@David35445
Жыл бұрын
You know you can eat that fish right out of the brine? I'd rinse it first in fresh cold water, it is actually very good.
@ronaldhemmings2476
3 жыл бұрын
The salmom was salty , why ?
@spiltmilt
3 жыл бұрын
Did you clean the brine away before smoking?
@NUTSO1967
2 жыл бұрын
Good video, but you need to clean your fridge 😉
@spiltmilt
2 жыл бұрын
Already done
@johnrohlfs9607
4 жыл бұрын
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