Tried the dry brine as posted and I had clear liquid standing in the score marks with white stuff. I used pink salt and brown sugar ration as posted in recipe. Little chief smoker. What went wrong?
HardCharging: are you putting your into actual metal cans or just jars? Only reason I ask is that Sekiu use to have a canary that smoked or baked salmon and then metal canned and it was the best salmon I ever had and literally lasted near a decade. I havnt seem metal canned salmon since (unless in high end stores) so was maybe thinking of giving it a shot.Since this got revived anyway...
I use something much closer to 1:2 salt vs brown sugar and other spices. I let it sit out for about 6-8 hours then fridgerate till I start the smoke. Cold smoke it for about 2 hours of continuous smoke and then can it.
No one ever complained about it being salty yet I use way more salt. Is that because the reduced brine time? Obviously the curing doesn't matter as much in this scenario because it is canned. Or does it? What I said above was empirically derived, I wanted to can some smoked salmon and I found that if I smoked it like normal it became dry after the bottling process. I really prefer it smoked and canned when it's done well. Who else bottles up their smoked salmon and how do you do it?
HardCharging: are you putting your into actual metal cans or just jars? Only reason I ask is that Sekiu use to have a canary that smoked or baked salmon and then metal canned and it was the best salmon I ever had and literally lasted near a decade. I havnt seem metal canned salmon since (unless in high end stores) so was maybe thinking of giving it a shot.
That white stuff is called albumin. It is proteins being forced out of the flesh, usually by raising temp too high too fast. Make sure and let a good pellicle form before starting the smoking process and raise temps In steps starting
at 100 degrees for an hour or so and upping temp 10 degrees every hour.
I did have a piece of cardboard over the top trying to hold in the heat as it was only 55F outside. Smoke was still coming out so it must of been venting.Looks like you need better ventilation. All that moisture will resettle on top if it can’t leave the smoker. I had the same problem with my Bradley.
Use a controller like this to cycle element on and off to hold lower and staged temps. Plug it in and put probe in middle of smoker racks and set to desired temp. Plug little chief element into controller and you now have total temp control. I use a little bit higher end Ranco controller on my custom made smoker but these cheaper inkbirds work great as I own many for fermenting beer.I use a little chief....it is either on or off. Guess it could of been cause it was right out of the fridge and into the little chief. But it was only 55F outside so I thought the fish would heat up slowly.
Smoking fish is a lot of trial and error. Most people rave over my smoked salmon and tuna, but I still haven't made a batch of halibut of black cod I thought was worth 2 shits. Fuck black cod anyway!
FYI, just stay away from smoking crack or meth, and you should be ok.