MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scotch Smoking Prep Con't
Categories: Smoked, Info, Salmon, Trout, British
Yield: 1 text file

Brine

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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Cheers

Jim


... 'Is Pepsi OK?' - World's worst drug dealer.

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