"Kent H." wrote:
If you're going to cook at a low enough temperature to qualify as
smoking, you have to do something to preserve the meet while it is
smoking to keep it from spoiling. We use brine for that, or some kind of
dry cure. After that you smoke, and then you cook. That's what smoking
is all about.


Sheew, that sounds a little better. I wasn't following you either.

However, the nitrates in the smoke will work alone without cure because
the inside of the meet will seldom be exposed to bacteria. Also, just
because you brine doesn't mean you are protecing the meat. HCL along
isnt an effective cure.

-CAL (now waiting for the peanut galleries comments)

Reg wrote:
As long as the
meat isn't in the danger zone for more than 2 hours it's not
an issue.


Well, don't tell that to Nick Cramer. He doesn't have that problem of
the 'danger zone' because it has never been an issue in 40 years for
him.

-CAL

"Stephen Russell" wrote in message .. .
I keep getting a salt flavor on my salmon that I'd like to never experience
again.

Basic procedure is :

Buy as fresh as possible.
Pull out bones using the mixing bowl trick
Brine of Salt (1/2 lb for a 4# filet) + 1 crushed juniper berry + dash of
Grand Mariner over top
Brine for 2hrs or 4 depending on fluid content I see in brine dish.

Soak for 30 min changing water every 5 min. temp is tap cold

Put on smoker along with ribs is lucky enough to have them.

Cooking time around 2-3 hrs @ 200 deg or less.

Wood used is usually Cherry, Apple + Fig.

What can I do to stop the heavy salt after taste?


Sounds like you're applying the salt directly, not soaking the fish in
a brine? If this is the case, I've also had problems with the fish
getting too salty. Try the same amont of salt/spices in a gallon of
water and letting it soak for about 3ish hours. Hope this helps.

So what's the mixing bowl trick?

Thanks,

Dave

On Mon, 14 Jun 2004 00:32:51 -0400, " BOB" wrote:

Reg wrote:
Kent H. wrote:

If you don't use a brine you aren't smoking. You are cooking.

Holy shit.

Kent, when you I first saw your posts I really thought you were a
troll, and it was because of posts like this. After awhile I
began to think you actually meant at least some what you say.
Now I'm back to wondering, and I'm starting to think you're just
nuts.

It's always entertaining in any case.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I really wonder what Kent's smokin'. Dale (I think?) keeps reminding us that
Kent says he keeps his thawed chickens in his garage. Maybe he really does, and
that's what altered his brain cells?

BOB

I see that this twit is still around. Maybe I should de-plonk him and
get the entertainment value.

Harry

Harry Demidavicius wrote:
On Mon, 14 Jun 2004 00:32:51 -0400, " BOB" wrote:

Reg wrote:
Kent H. wrote:

If you don't use a brine you aren't smoking. You are cooking.

Holy shit.

Kent, when you I first saw your posts I really thought you were a
troll, and it was because of posts like this. After awhile I
began to think you actually meant at least some what you say.
Now I'm back to wondering, and I'm starting to think you're just
nuts.

It's always entertaining in any case.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I really wonder what Kent's smokin'. Dale (I think?) keeps reminding us that
Kent says he keeps his thawed chickens in his garage. Maybe he really does,
and that's what altered his brain cells?

BOB

I see that this twit is still around. Maybe I should de-plonk him and
get the entertainment value.

Harry

Much better than the current "twit" but not worth the effort to de-plonk, IM(not
so)HO

BOB