Yup you need to use Kosher Salt……Morton’s is one common brand of it, and it comes in a big navy blue box. Check in groceries with ethnic food sections that include Jewish. I know it’s in almost every chain store around these parts. In fact, it’s primarily the salt I use , period.
Stogie, you remind me of the statement the late, lamented Brother Dave Gardner made concerning Cassius in his production ofHey, Julie Baby: Being a Tale concerning ye Gutting-Like-a-Perch of Imperator Julius Caesar: "Behold yon Cassius. He hath a lean and hongry look about him. Such men are dangerous. They thinketh too much."
And yet, O Smokable One, ceaseth not in thy elucidations! [:D]
To make a brine, you neeed salt. I didn’t see any listed in your recipe, but you did ask about it. Here is a very basic brine recipe for fish…..
1 quart Water
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar
There is a big difference between all the various salts. Because of the size of the crystals, you should weigh them instead of measuring them. Here is a recap offered up over at the Virtual Weber Bullet site…..
Table salt and kosher salt do not have the same saltiness in a flavor brine when measured by volume–but they do when measured by weight.
Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt.
The chart below shows equivalent amounts of table salt and the two most popular brands of kosher salt.
Ordinary Table Salt 1 cup
Diamond Crystal Kosher Salt 2 cups
Morton Kosher Salt 1-1/2 cups
Diamond Crystal Kosher Salt weighs about 5 ounces per cup, making it half as strong as table salt. Morton Kosher Salt weighs about 7.7 ounces per cup, making it three-fourths as strong as table salt.
For sea salts and other brands of kosher salt, use a kitchen scale to measure 10 ounces of salt. That measure will be equivalent to 1 cup of table salt in terms of its saltiness.
Once you make the brine, soak your fish for 60-90 minutes MAX!!! Any longer and it will be a large salt block. After brining, rinse thoroughly. Once rinsed, you need to let the fish dry until the pellicle forms…..this will take about an hour OR use a fan to quicken the time. Once the pellicle is formed, then you can smoke the fish. It should take about 3-4 hours at temps of 240-250�. Keep in mind….the cooking time will be affected most by the thickness of the fish!
Hope this helps!
I have been looking EVERYWHERE for pickling salt–to no avail. I will locate and order some online, but tomorrow I’m afraid it’ll have to be Kosher (since it’s not iodized).
I will definitely omit the vinegar from the brine–I was wondering about that…
I’ll check out the smoked salmon recipe now, thanks!
Sorry … Fine Pickling Salt (NO Iodine)
But the Acid in the vinegar will Cook the flesh
before you get to the smoker, So I woulf omit that ingredient.
Check Alton Brown’s Recipe for Smoked Salmon, use it as your Guideline
Hi there– The new (used) smoker is coming alng fine–I’m having a great time breaking it in and learning how to smoke. Tomorrow I’m going to try smoking a few trout. Any tips?
I have a few questions on brine (for the trout). How much salt, and what type to use/not use? Kosher? Sea salt? Table salt? And how much?
Otherwise, the brine I intend to use for the trout will be:
–4 cups water
–1 cup cider vinegar
–1/2 brown sugar
Any suggestions? How long should the trout (scaled, gutted and butterflied–skin still on) sit in the brine? How long should I smoke ’em?
FYI–It’s an electric water smoker.
Iodized or Kosher salt for brine?
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