#522587 - 07/25/09 12:16 PM
Smoked Salmon question
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Egg
Registered: 07/25/09
Posts: 2
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Just a quick question to those who know - Friend of mine says you do not need to refridgerate salmon during the brining process...that it is ok to just leave in the bucket and let it sit overnight on the counter. I think he is wrong. What do you think? Thanks MB
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#522592 - 07/25/09 12:32 PM
Re: Smoked Salmon question
[Re: ]
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D.E.A
Registered: 04/02/06
Posts: 1728
Loc: in da hood
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It's pretty hard for anything to grow in that much salt, although salt amounts vary greatly in different brine recipes...
I have left mine "out" many times.
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#522600 - 07/25/09 01:03 PM
Re: Smoked Salmon question
[Re: MacroBee]
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April Fool
Registered: 06/18/01
Posts: 16138
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You can always use 1 gallon zip lock bags to save on space.
Edited by Sol Duc (07/25/09 01:08 PM)
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#522614 - 07/25/09 02:45 PM
Re: Smoked Salmon question
[Re: Sol Duc]
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Repeat Spawner
Registered: 09/06/00
Posts: 1096
Loc: Shelton
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I always leave mine outside in the ice chest over night. I don't smoke fish unless I have at least seven fish to do. My smokehouse is a little bigger than Stam's so I like to do a lot at one time.
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#522619 - 07/25/09 04:38 PM
Re: Smoked Salmon question
[Re: fishhead5]
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River Nutrients
Registered: 03/08/99
Posts: 3513
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Never been a problem for me in 25 years of smoking fish. I do smaller batches by choice because I like to eat it/share it fresh and not frozen. I typically use a 3 gallon crock with brine and 1-2 fish in it. I either put it in the garage or cover and leave on the kitchen counter overnight. In the morning, it gets rinsed and air-dried to a glaze in the frige for an hour then right into the smoker. I'm of the opinion that the brine is salty/strong enough(mine anyway) to curb any aggressive bacterial growth at room temperature or colder. That said, it is also never a bad idea to keep it brining in a cooler environment if you have the means to do so.
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#522673 - 07/25/09 09:40 PM
Re: Smoked Salmon question
[Re: ShoreZinger]
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Returning Adult
Registered: 02/21/06
Posts: 306
Loc: Marysville, WA
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I've always brined mine in the fridge. One thing I heard is that you should freeze your filets prior to brining to kill any parasites (yuck).
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#522675 - 07/25/09 09:49 PM
Re: Smoked Salmon question
[Re: ShoreZinger]
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April Fool
Registered: 06/18/01
Posts: 16138
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Best tip I ever got -- about 25 years ago -- for brining salmon is to empty a vegetable crisper drawer in the bottom of your fridge, wash it out well, and put your brine and fish in and simply slide the crisper back in place. No need to try to fit a big bucket or pot on a main shelve. This is the only way I ever brine my fish, and if it's a big batch I use BOTH veggie crisper drawers instead of one.
PS - Yes, you absolutely should keep your brining fish refrigerated during the whole process, keep below 42 degrees throughout. That is a GREAT idea! Brilliant !!!!
Edited by Sol Duc (07/25/09 09:51 PM)
_________________________
He who joyfully marches in rank and file has already earned my contempt. He has been given a large brain by mistake, since for him the spinal cord would suffice.
- Albert Einstein.
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#522706 - 07/26/09 12:05 AM
Re: Smoked Salmon question
[Re: Sol Duc]
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Smolt
Registered: 08/24/99
Posts: 88
Loc: Auburn, WA
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I agree most excellent idea on the crisper drawer. I'm going to try that tonight in fact. Sol, great idea on the zip-loc's for doing smaller batches. Personally I dry brine my fish wih more brown sugar and less salt so I ALWAYS refrigerate.
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#522727 - 07/26/09 11:00 AM
Re: Smoked Salmon question
[Re: GBL]
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WINNER
Registered: 01/11/03
Posts: 10513
Loc: Olypen
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agree with the room temp but never heard of the soy sauce in place of salt....interesting....will give it a go amazing that us older guys have survived without being scared to death of every bug on the planet....maybe the younger, smarter crowd will live longer....that should be good for the environment
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#522853 - 07/26/09 09:23 PM
Re: Smoked Salmon question
[Re: ]
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April Fool
Registered: 06/18/01
Posts: 16138
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Hank, the receipe I use, calls for 1 cup of Soy sauce.
Edited by Sol Duc (07/26/09 09:23 PM)
_________________________
He who joyfully marches in rank and file has already earned my contempt. He has been given a large brain by mistake, since for him the spinal cord would suffice.
- Albert Einstein.
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#523106 - 07/27/09 05:19 PM
Re: Smoked Salmon question
[Re: ]
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Egg
Registered: 07/25/09
Posts: 2
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...and I'm still shittin' solid.
Word. Me too. - we had left it out and did the 5C Brown Sugar to 1C Sea Salt along with just a couple dashes of some Johnnys, cracked pepper and garlic. I thought what the hell ice and firdges aint been around forever and rolled the dice. It turned out awesome smoked with alder and cherry. Thanks for all the 411, it helped.
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