Smoked salmon with dry brine - the method that keeps it flaky
15:52
MSNKent Rollins
Smoked salmon with dry brine - the method that keeps it flaky
This video explains how to make “smoked salmon” using a straightforward “dry brine” method. It covers the brine mix, how to apply it, and how long to let the salmon cure for better texture. The smoking process is shown with attention to “low heat” and steady smoke so the fish stays flaky. The steps focus on avoiding common problems ...
1 month ago
Smoked fish How to Smoke Fish
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The proper way to do a smoked trout! 🔥🐟 A good brine is key to a good smoked trout. We do an 8%, 2 part salt, one part sugar brine for roughly three days before the trout are smoked. The salt in the brine will lightly penetrate the meat. 👌🏼 Not over smoking the fish is another important factor. If it is over smoked the fat will render out and you will be left with a dry trout. ⏲️ Nobody likes dry trout. ✋🏼 #smokedtrout #smokedfood #rainbowtrout #farmlife #food | Smoke In Chimneys
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The proper way to do a smoked trout! 🔥🐟 A good brine is key to a good smoked trout. We do an 8%, 2 part salt, one part sugar brine for roughly three days before the trout are smoked. The salt in the brine will lightly penetrate the meat. 👌🏼 Not over smoking the fish is another important factor. If it is over smoked the fat will render out and you will be left with a dry trout. ⏲️ Nobody likes dry trout. ✋🏼 #smokedtrout #smokedfood #rainbowtrout #farmlife #food | Smoke In Chimneys
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