Smoking salmon and trout part v - scotch smoking prep con

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       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
 
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