Kippered Atlantic Salmon...... 11/19 update...MONEY....

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NO!  Look at his edit:

EDIT: Cure #1 is added at 1.3 grams per 17 grams of salt, sugar, spices etc.... That give a final amount of approx. 170 ish Ppm nitrite when 18 ish grams of mix is added per pound of fish... Max. allowable nitrite in salmon is 200 ppm nitrite.. that allows for errors in additions of the mix... 15% either way still makes a safe and acceptable product......

He makes up the entire mix, cure and all, THEN uses 18 grams of the mix per pound.
 
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 cure #1... I add 18 grams per pound of fish.... makes it easy to just throw a fish on the dry brine and into the smoker....


So the rule of thumb here is 18g of cure MIX no 1 per pound of fish.  Embarrasingly enough, I start getting confused when there is talks of parts per million and percentages.  


18 grams of my mix per # of fish.... there is ~1.3 grams of cure #1 per 18 grams of mix.... Cure #1, added at a rate if ~1.3 grams per pound, delivers a product of ~180 Ppm nitrite.... Salmon is allowed 200 Ppm nitrite max...


I think you meant to say "18 grams of mix per pound and wrote cure #1".... but I had to clarify it..... Others read this stuff and could get confused... Dave
 
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Buzzard...... I saw the post on page 2 and didn't even think of looking at page 3..... Thanks.....
 
Thank you for the clarification.  I have a better understanding now. 

The 18ish grams of mix would consist of 

8.35g Sugar/Spices

8.35g Pickling Salt/Spices

1.3g  Cure #1

What kind of spices are you using?  Garlic Powder/BP? I know its up to individual preference, but what do you use? 
 
Messr David,

Really thinking about doing this dish this coming weekend.  How long did you dry the fish with the fan after you painted it with the rum mix?
 
Thank you for the clarification.  I have a better understanding now. 


The 18ish grams of mix would consist of 
8.35g Sugar/Spices
8.35g Pickling Salt/Spices
1.3g  Cure #1


What kind of spices are you using?  Garlic Powder/BP? I know its up to individual preference, but what do you use? 


I use a store bought mix that garlic is the primary ingredient.... also has NO salt...
 
Messr David,

Really thinking about doing this dish this coming weekend.  How long did you dry the fish with the fan after you painted it with the rum mix?


Quote:
Originally Posted by Stewie-Q View Post


DaveOmak


I guess what I’m asking for is:

1. Cold smoke target temp for 'X' amount of time.
 
Dave,

Sorry I didn't read your previous reply on how long you dried the fish.  Oops.

Craig
 
I got 2 more 1# filets this afternoon..... This time it's going to sit in the cure for 2-3 days, like it should have on this test.... I will turn the zip bag a couple times per day....
 
I was wondering why not let it sit for 24+ hours in the brine.  I'm also thinking to let it air dry for5-6 hours instead of just 2+.

Hmmmmm.
 
I was wondering why not let it sit for 24+ hours in the brine.  I'm also thinking to let it air dry for5-6 hours instead of just 2+.

Hmmmmm.


Once the fish has been thoroughly rinsed and dried to pellicle formation, no further drying is necessary... It's time for smoke, then cooking...
 
Dave,

I just found this thread today. Very nice job on the fish sir. I plan to try it sometime, but I just finished a run of about 18lbs of jerky and that was a multi day experience so I need a break.

How do you plan to store the remaining fish? Vac-seal? Fridge or freeze?
 
Dave,
I just found this thread today. Very nice job on the fish sir. I plan to try it sometime, but I just finished a run of about 18lbs of jerky and that was a multi day experience so I need a break.

How do you plan to store the remaining fish? Vac-seal? Fridge or freeze?

There is usually no remaining fish...... BUT..... If there is, I recommend placing the fish hunks on parchment/waxed paper or something similar, and freezing it on a sheet pan.... then, immediately wrap each individual piece in saran, and vac pack and freeze..... I would freeze ONLY an appetizers worth of fish per bag... re freezing is not recommended.... NOTICE.... BEFORE thawing the frozen fish, the bags need to be cut open to release the vacuum... That is so the fish will not crush as it thaws....
 
Wait!   You didn't scale your fish? 
banana_smiley.gif
 
Not really a problem, is it ???

No, the pieces are too small and I could have damaged the meat.... separated the flakes where the meat would have dried out... I am more interested in perfect meat than eating the skin... Besides the fish had been dead for several days before it got here, to W-m, and scales stick pretty good....
 
Just giving you a bad time.  Someone's gotta do it 
banana_smiley.gif
,,,,,  but will say that them little scales are annoying when you are rinsing the fish and the scales jump over and stick to the flesh, so just when you are about to start brushing on your glaze, you look down and "how the heck did that little scale get there?".

Let's see....according to my clock, you are about to remove the fish from the 24 hour brine?  Looking forward in seeing another cross sectional pic of the finished product.
 
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