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[Redapple]

Hi Folks,  How many of you do smoked Salmon with no sugar or brine? I do salt, pepper, a light Memphis rub and a touch of melted butter. Smoke at 150 until it reaches 130 IT.

Any thoughts?

[pmillen]

I’ve always used a low salt brine before smoking.  It isn’t salty enough to act as a preservative, which I think was the original reason for brining, but it appears to add a slight flavor and I think it reduces the amount of albumin goop that forms on the surface.

I don’t think that indigenous people brined smoked fish.

[dk117]

Hi Folks,  How many of you do smoked Salmon with no sugar or brine? I do salt, pepper, a light Memphis rub and a touch of melted butter. Smoke at 150 until it reaches 130 IT.

Any thoughts?

following as I'm not sure what to make of this.  Or how to categorize it anyway.    My answer is no I've not done it your way before.  I would bake/roast salmon with salt and pepper and rub, but that would be at a much higher temp.   I would smoke salmon at as low as I could go but only after curing(dry brine). 

How'd it turn out?

[Bentley]

I assume when you say smoke, you are referring to cooking temperatures above 150° but below 225°?

I don't eat it, but I cook it for the family.  Long time since I have used smoking temperatures or did not brine it, so I am no help for input.

I brine it in a simple salt and sugar 6% brine for about 4 hours, and it is then grilled to an IT of 135°.  I am told that helps with keeping the fat from leaching out (the white stuff you see sometimes when cooked), keeps it flakier and I have been told, takes the need for adding salt after cooking.

[Redapple]

Hi Folks,  How many of you do smoked Salmon with no sugar or brine? I do salt, pepper, a light Memphis rub and a touch of melted butter. Smoke at 150 until it reaches 130 IT.

Any thoughts?

following as I'm not sure what to make of this.  Or how to categorize it anyway.    My answer is no I've not done it your way before.  I would bake/roast salmon with salt and pepper and rub, but that would be at a much higher temp.   I would smoke salmon at as low as I could go but only after curing(dry brine). 

How'd it turn out?

Turned out great! Try to minimize or eliminate sugar when I can. I added salt, pepper and rub with a touch of clarified butter. Smoked at 150 for about 3 1/2 hours and It was amazing. Just see so many recipes with sugar and curing. Will do some more this weekend and take pictures.

[Redapple]

I assume when you say smoke, you are referring to cooking temperatures above 150° but below 225°?

I don't eat it, but I cook it for the family.  Long time since I have used smoking temperatures or did not brine it, so I am no help for input.

I brine it in a simple salt and sugar 6% brine for about 4 hours, and it is then grilled to an IT of 135°.  I am told that helps with keeping the fat from leaching out (the white stuff you see sometimes when cooked), keeps it flakier and I have been told, takes the need for adding salt after cooking.

You are correct. Took it out of fridge, cleaned and seasoned it an threw it in the smoker. Cut a whole fillet into 4 smaller servings before smoking. Set smoker temp to 150 until salmon was done, 130 IT