I'm planning to cook some center cut Atlantic salmon on the grill tonight. I have tried both the wet brine/cure listed in the Schmancy Hot Smoked Salmon recipe and the more traditional bry brine technique. My question to the pit members is, does anyone know (or notice) the difference? I usually cook them the same way and i'm trying to decide if the extra effort to make the wet brine is worth it. I'm interested to hear what y'all think?
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Salmon - Dry Brine versus Wet Brine
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Club Member
- Jan 2016
- 785
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Salmon - Dry Brine versus Wet Brine
Hi All,
I'm planning to cook some center cut Atlantic salmon on the grill tonight. I have tried both the wet brine/cure listed in the Schmancy Hot Smoked Salmon recipe and the more traditional bry brine technique. My question to the pit members is, does anyone know (or notice) the difference? I usually cook them the same way and i'm trying to decide if the extra effort to make the wet brine is worth it. I'm interested to hear what y'all think?Tags: None
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Theres no reason to brine salmon if you're just cooking it for dinner etc. If you want to hot smoke it for consumption as smoked salmon I like a quick cure of salt/sugar/dill. You can wet cure it with that plus sone vodka. I think the free side has a recipe.
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Yeah i agree. If you just want to cook it i would salt right before cooking. If you want smoked salmon then i like the wet brine in the schmancy salmon. I typically wash it briefly under cold water after the brine then let it sit in the fridge for a few hours. Never found it to be too salty.
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Club Member
- Jan 2016
- 785
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
-
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Thanks for all the feedback! I wound up tossing it in the wet brine because I had the time. I finished it with a coffee based rub and smoke roasted the salmon around 300 degrees for about 30 minutes. It was fantastic, but I think I will revert to dry brining unless I plan to hot smoke it like rickgregory suggested.
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Club Member
- Jun 2019
- 1545
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
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Blackstone Range Combo Griddle
To me, like some others, the real question is what end product are you looking for; hot smoked salmon, or grilled salmon. Brine, wet or dry for the former, season just prior to cooking for the latter.
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Club Member
- Aug 2017
- 6934
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