Dry Rub, any recipes? | Page 2 | Gamefishin.com

Dry Rub, any recipes?

Discussion in 'The Outdoor Chef! Great outdoor cooking' started by Anonymous, Sep 23, 2013.

  1. mr.Goodbar

    mr.Goodbar Member

    Joined:
    Dec 11, 2009
    Messages:
    233
    Ok, did some salmon this weekend, but couldn't remember the ratio I used for dry brine. Came on this site to find that I couldn't find anything until the weekend was over! (or at least until I already made/used the brine.) I was going to use a 2:1 ratio but thought that was too salty. Did 10lbs brown sugar (4lbs golden brown, 6lbs dark) with 3 lbs kosher salt - added a dumping of sea salt in, but not sure I had more than a 1/2 - 1 lb of that, so it was less than 2:1, but more than 3:1.

    I added a healthy dose of cayenne pepper, some ground ginger and mustard and about 3 cloves of freshly squeezed garlic.

    Mixed it all up good and let sit overnight after layering it (about 20-22 hrs total.) Rinsed each piece real good and let sit for about an hour before going in the smoke.

    It came out a little salty. Wondering if this could be from all the fish being really skinny looking pink fillets? (so maybe the time was too long?) Maybe because I couldn't get the temp down in the smoker and I only had about an hr and half of smoke time?

    Mixed 1/2 mesquite, 1/2 pecan chips with a sprinkling of cherry on top. Several people said it was really good, but I still think it was too salty.
     
  2. mr.Goodbar

    mr.Goodbar Member

    Joined:
    Dec 11, 2009
    Messages:
    233
    I see the post now referencing Salmon University - I forgot that was where I got the recipe - I was thinking here. I saw something on another fish site that mentioned 2:1 brown sugar to salt, and thought that was too much. I see Salmon U has a 4:1 recipe - I think this is the one I used before that was soOOOOO good. Now I have to remember Salmon U recipe, add some spice and smoke!
     
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