Bitter flavor
- Thread starter mertzer13
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Mertzer13 - You make an interesting point about less air movement and smokiness. My last 2 smokers were modified for lots of air movement with both smoke and moisture. Early on I thought of doing the same mods to my #3 (shame on me) but I'm glad I controlled myself because the other side of the coin is my ribs turn out unbelievable. My fish on the other hand still needs work. My last smoke was at 175deg for 4 hrs, IT temp of my fish was 160. The end results was the fish was still a bit wet for my liking. I judge this based on how flaky the results are. My last batch was 4 large fillets with skin on but maybe I should have broken them down to smaller pieces (others disagree). I am curious if after 2 hours (I believe that's what you posted) is the fish flaky? Thank you for all the sharing in this post. - Tom
Lonzinomaker
Member
I like the very mild flavor Alder gives, so that is what I use. You could try adding one oz of apple or cherry in addition to the alder for a stronger smoke flavor.
tomd8 said:
Tom - So as time has passed, my fish improves - currently using a dry rub (Salt and sugar mostly), 12-24 hrs depending on thickness. Smaller pieces seem better than larger ones, I use about 1oz of Alder and 1 oz of Hickory. I smoke at 175 for 2 hrs. Thin pieces (Like a tail filet) come out dry, thicker pieces are moist, all is flaky. Most tell me Hickory is too harsh for fish, but I like the smoke flavor. also, time in the brine seems very key. too long and they get more and more salty.
So tell me how you do ribs, that is my next experiment!
This thread is such a testament to the SI forum. Mertzer13 contacted the forum with his bad experiences. And the team all jumped in to provide some helpful guidance -some really good guidance. But now I notice that he is providing valuable feedback and updates to the forum via his experimentation. The forum is one of the strengths of the SI success, and definitely the deciding factor for me to buy my SI.
Mertzer13, about that rib question. I would recommend using the search function for "Ribs". Take notes and save bookmarks as there will be a few hours of reading there. You will find 2 main camps There are some who swear by the 5 hours in "no peek" method. Other prefer variations of the 3-2-1 method where you wrap them part of the way through. I have done both, and prefer the latter. The wrapping keeps them more moist and will make them more of a fall off the bone tender. The "no peek" provide great flavor, but aligns with what the competition judges like - just a bit of a bite or chew. If you spend a little time reading though, you will turn out really good ribs on your first time out.
I am getting hungry for ribs now.
Mertzer13, about that rib question. I would recommend using the search function for "Ribs". Take notes and save bookmarks as there will be a few hours of reading there. You will find 2 main camps There are some who swear by the 5 hours in "no peek" method. Other prefer variations of the 3-2-1 method where you wrap them part of the way through. I have done both, and prefer the latter. The wrapping keeps them more moist and will make them more of a fall off the bone tender. The "no peek" provide great flavor, but aligns with what the competition judges like - just a bit of a bite or chew. If you spend a little time reading though, you will turn out really good ribs on your first time out.
I am getting hungry for ribs now.
Mertzer13 – My fish has improved. In comparison I’ve only ever used a wet brine for 5-6 hrs. Now I’m smoking at 175deg using 1.7 oz of chips (hickory & pecan) for 4 hrs. On my last smoke I tried to start off at approx 140 deg with the intent to slowly raise it to 175. I ran into a problem where the chips wouldn’t ignite so in my last hour I turned to a pellet tube with a mix of pellets (hickory/apple) and it surprisingly turned out great. All of my smokes this spring have been bluefish fillets with skin on (12-14” long) so I suspect it takes longer to get to the point of flakiness I look for.
For my ribs I use the “no peek” method. Since I like nearly fall off the bone I usually go a bit longer than 5 hrs. I set the smoker to approx 235 deg., I use 3.25oz of wood chunks (apple/hickory/cherry). I don’t remove the back membrane and use Jeff’s rub with a yellow mustard base. The last few times I’ve made ribs I’ve added a shelf of 15 or so wings placed under the ribs. I used a bit less wood (approx 2.75 oz) and pulled the wings after 2 hrs. Once the ribs are done I put the wings on the grill for a few minutes to reheat and crisp the skin. Then I lightly sauce. My family and guests like them quite a bit.
For my ribs I use the “no peek” method. Since I like nearly fall off the bone I usually go a bit longer than 5 hrs. I set the smoker to approx 235 deg., I use 3.25oz of wood chunks (apple/hickory/cherry). I don’t remove the back membrane and use Jeff’s rub with a yellow mustard base. The last few times I’ve made ribs I’ve added a shelf of 15 or so wings placed under the ribs. I used a bit less wood (approx 2.75 oz) and pulled the wings after 2 hrs. Once the ribs are done I put the wings on the grill for a few minutes to reheat and crisp the skin. Then I lightly sauce. My family and guests like them quite a bit.
TOM - Not to turn the OP from bitter flavor to brine recipes - but we digress.... I smoke almost exclusively Salmon (some trout). I have tried dry and wet brine. Love both from a flavor standpoint, with wet brine I can get more garlic and onion flavors. but.... Almost always a wet brine will turn out more moist all things being the same. The dry brine, sucks alot (Like a real lot) of moisture out of the fish in the brine process. I mix 2C brown sugar, 1.25C tender quick salt, then whatever else I am in the mood for (Celery salt/ Onion power/ pepper / garlic). Let it sit 24hrs - the amount of water is sucks out of this fish will shock you, and the fish will be dryer when done. For me, its what I like - Dry and smoky. My friends prefer the less smoky and more moist version. but last I knew, I bought the SI, I landed the fish, so I will cook it how I like it! and they still eat it!
Mertzer13 - I completely overlooked the dry vs wet brine difference forgetting a gravlox (sp?) test I did years ago....salt and sugar crusted salmon left in the fridge did give up quite a bit of liquid. Big difference starting out for the smoker. Thank you for pointing that out. I should give the dry brine a try to see how salty it turns out....always my concern.
Tom,
I would start with less salt - my first recipe called for 50/50. I currently use 1.25C salt to 2C sugar MAX. I have used as little as .75C salt. I "Think" the salt is the cure, so it may last longer with more salt. However, I never seem to have it around long enough to know if that is true. For me 2:1 is just about right, and if they are thinner pieces of fish, I will reduce it to more like .75C and cut the brine time down as well. Good luck!
I would start with less salt - my first recipe called for 50/50. I currently use 1.25C salt to 2C sugar MAX. I have used as little as .75C salt. I "Think" the salt is the cure, so it may last longer with more salt. However, I never seem to have it around long enough to know if that is true. For me 2:1 is just about right, and if they are thinner pieces of fish, I will reduce it to more like .75C and cut the brine time down as well. Good luck!
Tom,
For me it just came down to taste - and I think the preservative aspects of the nitrates added to the Mortons product is a piece of mind if it sits in the fridge for three days. I think it is actually part sugar too, so it is not truly 1C salt to 2C brown sugar and I felt it tasted a bit better than using kosher salt. I have used both, and the difference is likely not perceivable. I do alot of jerky as well and so I use the tender quick for that and have it in the house.
And...Yes, once I dry brine the fish, it cover it with plastic wrap to keep air out and refrigerate for 12-24h. It seems the longer I cure the saltier the fish gets. 12h for thin pieces and 24 for thicker. Good luck!
For me it just came down to taste - and I think the preservative aspects of the nitrates added to the Mortons product is a piece of mind if it sits in the fridge for three days. I think it is actually part sugar too, so it is not truly 1C salt to 2C brown sugar and I felt it tasted a bit better than using kosher salt. I have used both, and the difference is likely not perceivable. I do alot of jerky as well and so I use the tender quick for that and have it in the house.
And...Yes, once I dry brine the fish, it cover it with plastic wrap to keep air out and refrigerate for 12-24h. It seems the longer I cure the saltier the fish gets. 12h for thin pieces and 24 for thicker. Good luck!
crashmeister
New member
tomd8 said:
I read somewhere to only use canning/pickling salt. Regular salt has iodine and possibly something else in it which is not good for brining.
I have ordered a #2. Been using a Big Chief for years. My current method for Salmon is:
Slit the skin every 2" and use a 50/50 mix of canning salt and raw sugar plus garlic powder to taste. Brine for 24 hours, rinse, lightly pat with paper towel and let dry on the rack for 1 hour before putting it into the smoker.
I smoke for 1 hour then glaze with a mix of finely chopped ginger and honey (made the night before). Smoke for 1 more hour, add more glaze and then return to the smoker (no new chips) for another 90 minutes.
When I take it out of the smoker I put it in the freezer for rapid cooling (until just warm), then vacuum seal and put in the fridge. Lasts for months with no issues. My family loves it.
One final thought, we often have it straight from the smoker as an entree for supper. If eating it hot, I only brine for 4-6 hours.
Cheers,
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