First time smoke Salmon

Discussion in 'Fish' started by brents, Sep 9, 2011.

  1. brents

    brents Newbie

    Have some salmon to smoke and bought some brine from gander mountain to use but was wondering whether or not if I need to thaw the salmon out before putting into the brine or if I can make up the brine and let the salmon soak for the 24 hours and have it be fine or not.  any suggestions would be appreciated.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I can only give you my opinion on that:

    If the package says to brine for 24 hours, I would say that if it is frozen part of that time, you aren't getting the length of brine time called for.

    Maybe I can explain better by mentioning the brine I use for Salmon. If I use my brine for Salmon pieces a certain size, over night is too long, 4 hours is not long enough, and 6 hours is just right. Yet for smaller pieces, 4 hours is just right & 6 hours is too long.

    Now if the pieces were frozen, that would all be different, because it wouldn't take the brine the same way as when it is thawed.

    I hope that makes sense to you, and not just to me.  [​IMG]

  3. jc1947

    jc1947 Smoking Fanatic


    The best thing you could do, in my opinion, is to thaw the salmon and mix up a batch of Bears brine and follow his step by step method of brining and smoking it..I did and the results was the best tasting smoked salmon I ever laid my lips on.

    Good luck on your smoke,


    Remember the Qview
    Last edited: Sep 9, 2011
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Now I'm gonna have to root for Indiana, when Penn St plays them.

    Just kidding, JC.

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!

    Good luck with the salmon!
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I just used Bear's brine for some fish jerky, and it had a nice flavor.  Not too salty.

    The only change I made was I used Yoshidas Sauce rather than soy sauce, cuz i wanted to cut back on the salt.

    A premix like the one at Gander may be too salty, and you won't know until you're done.

  8. Salmon thaws quickly. Toss it in. 

    The fish doesn't have a clock!!
  9. I have smoked so much salmon I really like it anymore.... and with that said, here's what I do.   I let it thaw in the fridge.. I don't use curing salt.  I use dead sea salt and If you can get that then use morton kosher salt.   Soak for 12 hours @ 34 degrees.  Wash the fish and then add your secret spices and smoke.  It works every time for me.

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