I'm interested in trying a dry brine for smoking a salmon I caught yesterday. I've always used a wet brine of brown sugar , salt and water. I've heard that using a dry brine is an excellent way to go. I'd appreciate any comments or recipies that you particularly like.

The recipe I use is for 10lbs.

2 cups brown sugar
1/2 cup PLAIN salt
1 tablespoon garlic powder
1 tablespoon pepper

mix together and sprinkle over fish,I let mine brine overnight and smoke until done. If you like stronger flavor don't rinse before smoking.

The fish needs to be in a fairly deep glass bowl,the brine has no liquid added,but it will draw alot of moisture out of the fish.

HBP, Thanks for the response. I'm going to use this recipe . The fish will be in the smoker tomorrow!!

I use a recipe very similar to that but in larger quantities of dry bring. I pack the meat in brine and the meat usually comes out firmer. I agree with the idea of not cleaning off the brine but if you do and want to have a sweet and shiny appearance to the meat make up a honey/maple sugar combination and brush on near the end of smokine. This will greatly enhance the appearance and flavor of the meat.

I have always used a dry brine for smoking the recipe I use is

2 1/2 cps brown sugar
1 cp white sugar
1/4 cp salt
1/4 cp pepper
1/3 cp johnnys seasoning or any other type
1/2 cp gallic powder

Smoke for 6-8 hours for cooking

or what I like to do is smoke for 1 hour then pressure cook for 100minutes at 11 pounds.

Canned smoke salmon is like gold.

good luck

big woody, sitting here eating as i speak, tryed the dry brine for the first time and smoked it today, when they say sprinkle they mean spreankl, a little bit goes a long way other wise it comes real salty, did 4 pieces with different consistys of brine defently go on the light side

Doug:

I had the too salty problem once myself with some steelhead that I smoked. For some reason, after leaving it in the fridge for a week, the salty taste was tamed down quite a bit. It ended up being some of the best fish I've ever smoked.

Dan

Thanks everyone for the responses. One more question. How long do I leave the brine on?

Brining is best done 12-18 hours. Do wash the brine off, it helps with the salt. Also you wont get a good pellicle if you dont lightly wash, pat dry and let air for an hour or two. It helps with the finished color and texture.

Someone said use regular salt. I have always been told to use non-iodized salt. I dont know why. (I use course salt).

If you like your fish dry but dont like the dried out look. Brush with brown sugar (and a bit of water) when it has cooled a bit. It gives it that deep red, moist look. Gotta go get some from the freezer now...

Another dry brine question. Does everyone rinse their fish after using a dry brine? One of the things I dislike about using a wet brine (at least the one I use) is that I need to thoroughly rinse the fish after soaking it. I would be nice to eliminate this step if possible. Any thoughts?
JMS

thanks for the info seeliedan, l'll give it a try and see if it mellows out, it's not to bad for my first try on the dry brine, doug

Heres my recipee
1lb brown sugar
1/16 cup pepper
1/16 cup onion powder
1/16 cup garlic salt
sprinkle of cayenne pepper
sprinkle of johnys seasiong

Mix everything togther in mixing bowl and cover fish then place in frig. for 18 - 36 hours (covered) take out and place on smoker untill done

I have used a recipe of 3 to 1 parts of white sugar and table salt, some garlic and onion powder, and black pepper. First brush the fillets with veg. oil, then put on enough sugar/salt that the oil does not wet out the mix. Then sprinkle with the garlic, onion and pepper. Put two fillets together, meat to meat, and wrap in plastic wrap, and refridgerate overnight. Be sure to put them in a pan though, because a lot of moisture comes out of the fish and your fridge will be a gooey mess. (Found out the hard way!) Rub the residual brine/spice mix evenly on the meat and smoke. It turned out pretty good.

A friend I know is getting me a recipe from an Alaskan fishing logde chef for a cold smoked salmon cured with apple cider and fresh rosemary sprigs. It sounds awesome, so I will post it as soon as I get it!