Dry Brine or Wet Brine
- Thread starter One Fish
- Start date
wolf
Well-Known Member
I make up a big batch of all the sugar and salt in a busboy or my LARGE bowl and mix it thoroughly so its completely blended in, as I am usually doing about 50 lbs or more of salmon at a time I Xs it by 3 or 4.
I usually do my batch in the evening then let sit for 2 days and wash and lay on racks on the last evening and put a fan on it and put in smoker in the am for any wheres from 8 to 12 hours depending on how cold and humid it is outside.
I have built a special rack that holds it all as my homemade smoker holds about 120 lbs of fish and I use oven racks that holds 2 of them per shelf.
As for dissolved salt most of it I assume as I put a heavy amount of brine on top of fish and it turns into a soupy mixture of brown liquid.
If your ever in sooke give me a shout and ill show you the set up its quite easy to make and do..
good luck Wolf
I usually do my batch in the evening then let sit for 2 days and wash and lay on racks on the last evening and put a fan on it and put in smoker in the am for any wheres from 8 to 12 hours depending on how cold and humid it is outside.
I have built a special rack that holds it all as my homemade smoker holds about 120 lbs of fish and I use oven racks that holds 2 of them per shelf.
As for dissolved salt most of it I assume as I put a heavy amount of brine on top of fish and it turns into a soupy mixture of brown liquid.
If your ever in sooke give me a shout and ill show you the set up its quite easy to make and do..
good luck Wolf
