Smoking Salmon And Trout Part V - Scotch Smoking Prep Con

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Smoking Salmon And Trout Part V - Scotch Smoking Prep Con
Categories: Fish, Smoke, Info
Yield: 1 text file

Wet brining pieces for Scotch smoking: You can use a plain brine or a
sugar-spice-salt brine.

Plain brine: prepare in the same ratio as injection brine above. Cool
brine to below 50 F and keep the fish and brine cool throughout the
process.

PLAIN SALT BRINING TIMES

:Piece thickness Fat fish Lean fish

: 3/4" 2 hrs 1 1/3 hrs
: 1" 3 hrs 2 hrs
: 1 1/4" 4 hrs 2 2/3 hrs
: 1 1/2" 5 hrs 3 1/3 hrs
: 1 3/4" 6 hrs 4 hrs
: 2" 8 hrs 5 1/3 hrs
: 2 1/2" * 10 hrs 6 2/3 hrs
: 3" * 12 hrs 8 hrs

* These thicker pieces will benefit from brine injection with a
needle.

Salt-sugar-spice brine: ratio 4 1/2 c pickling salt and 1 1/2 c white
or brown sugar to 4 qt water. Add, adjusting to taste, 50 bay leaves
or 2 tb mace or 8 tsp peeper or 5 tb juniper berries. simmer the
spices in brine 45 min. Strain brine through a cloth, discard spices
and cool the brine.
SUGAR-SPICE-SALT BRINING TIMES

:Piece thickness Fat fish Lean fish

: 3/4" 2 1/2 hrs 1 1/2 hrs
: 1" 3 1/2 hrs 2 1/2 hrs
: 1 1/4" 4 3/4 hrs 3 1/4 hrs
: 1 1/2" 6 hrs 4 hrs
: 1 3/4" 7 1/4 hrs 4 3/4 hrs
: 2" 9 1/2 hrs 6 1/2 hrs
: 2 1/2" 12 hrs 8 hrs
: 3" 14 1/4 hrs 9 1/2 hrs

These times are just a guide; each fish is different. When done the
flesh will be firm enough for slicing and feel like the lean part of
a slab of bacon when pressed between the thumb and forefinger.

After brining, place the fish pieces skin side down so they can
drain. Tilt the drain trays so that the brine runs off the fish to
prevent salt deposit build up on the fish. cure 12 hrs at a temp
below 70 F

Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller

MMMMM