Iodized or Kosher salt for brine?

Hi there-- The new (used) smoker is coming alng fine--I'm having a great time breaking it in and learning how to smoke. Tomorrow I'm going to try smoking a few trout. Any tips?

I have a few questions on brine (for the trout). How much salt, and what type to use/not use? Kosher? Sea salt? Table salt? And how much?

Otherwise, the brine I intend to use for the trout will be:

--4 cups water
--1 cup cider vinegar
--some garlic
--red pepper
--1/2 brown sugar

Any suggestions? How long should the trout (scaled, gutted and butterflied--skin still on) sit in the brine? How long should I smoke 'em?

FYI--It's an electric water smoker.

Thanks!!!

--SArdy

Sorry ... Fine Pickling Salt (NO Iodine)
But the Acid in the vinegar will Cook the flesh
before you get to the smoker, So I woulf omit that ingredient.
Check Alton Brown's Recipe for Smoked Salmon, use it as your Guideline


http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_19322,00.html

Enjoy

I have been looking EVERYWHERE for pickling salt--to no avail. I will locate and order some online, but tomorrow I'm afraid it'll have to be Kosher (since it's not iodized).

I will definitely omit the vinegar from the brine--I was wondering about that...

I'll check out the smoked salmon recipe now, thanks!

Sardy..

To make a brine, you neeed salt. I didn't see any listed in your recipe, but you did ask about it. Here is a very basic brine recipe for fish.....

1 quart Water
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar

There is a big difference between all the various salts. Because of the size of the crystals, you should weigh them instead of measuring them. Here is a recap offered up over at the Virtual Weber Bullet site.....

Table salt and kosher salt do not have the same saltiness in a flavor brine when measured by volume--but they do when measured by weight.

Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt.

The chart below shows equivalent amounts of table salt and the two most popular brands of kosher salt.

Ordinary Table Salt 1 cup
Diamond Crystal Kosher Salt 2 cups
Morton Kosher Salt 1-1/2 cups

Diamond Crystal Kosher Salt weighs about 5 ounces per cup, making it half as strong as table salt. Morton Kosher Salt weighs about 7.7 ounces per cup, making it three-fourths as strong as table salt.

For sea salts and other brands of kosher salt, use a kitchen scale to measure 10 ounces of salt. That measure will be equivalent to 1 cup of table salt in terms of its saltiness.


Once you make the brine, soak your fish for 60-90 minutes MAX!!! Any longer and it will be a large salt block. After brining, rinse thoroughly. Once rinsed, you need to let the fish dry until the pellicle forms.....this will take about an hour OR use a fan to quicken the time. Once the pellicle is formed, then you can smoke the fish. It should take about 3-4 hours at temps of 240-250º. Keep in mind....the cooking time will be affected most by the thickness of the fish!

Hope this helps!

Enjoy!

Stogie

Stogie, you remind me of the statement the late, lamented Brother Dave Gardner made concerning Cassius in his production ofHey, Julie Baby: Being a Tale concerning ye Gutting-Like-a-Perch of Imperator Julius Caesar: "Behold yon Cassius. He hath a lean and hongry look about him. Such men are dangerous. They thinketh too much."

And yet, O Smokable One, ceaseth not in thy elucidations!

Yup you need to use Kosher Salt......Morton's is one common brand of it, and it comes in a big navy blue box. Check in groceries with ethnic food sections that include Jewish. I know it's in almost every chain store around these parts. In fact, it's primarily the salt I use , period.