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MH’s Dry Salmon Brine and Cure

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  • MH’s Dry Salmon Brine and Cure

    Is in! I let my web guy know and got him the info to get it on the site.

    Be aware you will need some “TennerQuack” or Morton’s Tenderquick® in conjunction with this product.

    Or if you prefer..or need not cure (hot smoke/grill) you can use a comparable amount of canning, or a touch more..Kosher salt.

    Thanks to all the testers, as always. You guys rock!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    hot damn! I've got two sides of a sockeye salmon in the freezer just waiting for something to be done with them... off to order me some right now (and a couple other things while I'm at it). Woohoo!
    Mike
    Life In Pit Row

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    • #3
      Thanks Mike. You got some TQ stocked to mix in? Let me know ASAP. I’ll toss some in if not...
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        Thanks Mike. You got some TQ stocked to mix in? Let me know ASAP. I’ll toss some in if not...
        I'm 99% sure I still have about a bag and a half of TQ in the pantry. If not I have some cure#1 for sure.
        Mike
        Life In Pit Row

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        • #5
          Originally posted by PitRow View Post
          I'm 99% sure I still have about a bag and a half of TQ in the pantry. If not I have some cure#1 for sure.
          then you’ll need salt if just Cure 1. Hmmm. Unless you plan on a hot smoke or a grill..then no cure needed. Use the recommended TQ amount in canning salt..or a tad more in Kosher.

          I’ll have to run some numbers for a C1/salt mix. Gut says..C1 in appropriate amount for the meat weight and a tablespoon of salt (canning) for the NaCl levels.

          The cure DOES add a unique flavor I believe tho.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            like I said, I'm 99% sure I have some TC, but if not I'll give ya a call and we can figure out the C1/NaCl levels :)
            Mike
            Life In Pit Row

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            • #7
              Hot Damn. More hunky products for me to add to the stash...I'll order some Post Haste, Mr. Rich.
              BBQ Eng.

              The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
              Adopt a homeless pet - http://www.petfinder.com
              I built the Iron Maiden - Iron Maiden Smoker Build

              Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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              • #8
                Again, my sample was mighty tasty!!
                sigpic

                Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                • #9
                  I need to get an order in anyway. I'm out of GP. I think I will like better without the cure, just me. How much TnrQ would you add?. As per TrQ directions or are there directions on the package? I will prolly just add the same amount of sea salt.
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

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                  • #10
                    A note on the cure and fish. If you a smoking farm raised of fresh water fish, the cure is a real good idea. Fresh water fish have a whole different set of parasites, need to cook to 133° Int throughout so 140° is a good idea.
                    I only smoke wild caught salt water fish so it's not the same issue.
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      Originally posted by Mark R View Post
                      How much TnrQ would you add?. As per TrQ directions or are there directions on the package?
                      Was wondering about this as well?
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                      Proud Smoked-Meat Member #88
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                      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                      • #12
                        Originally posted by DDave View Post
                        Was wondering about this as well?
                        3 Tbs seasoning to 2 TBS TQ- or canning salt for no cure. Actually..by weight... 55 seasoning 45 TQ. 100 grams will do about 10-ish pounds of fish.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Originally posted by Richtee View Post
                          3 Tbs seasoning to 2 TBS TQ- or canning salt for no cure. Actually..by weight... 55 seasoning 45 TQ. 100 grams will do about 10-ish pounds of fish.
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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