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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

We tried smoking our own meat and fish in the UK but always found the recipes made a very salty product. We got the information from the book "Home Smoking and Curing". While trying to make kippers we kept cutting down the curing time to try to make them less salty. This they eventually did but tended to be a bit soggy. Any advice please.

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bref · Joined: 16 Dec 2006 Posts: 136 Location: South Dublin

Were you brining or dry curing?
I smoked small fish when I was at the fishing in the US and had some very good results. The best was dry curing for a couple of hours and then smoking. It was hot smoking though so the meat was somewhat soft but not really soggy.
What way are you 'supposed' to do kippers, dry or wet cure?

wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

I wet cured them but this was only an option. I can see why we have to do it to get moisture out before smoking but the end product was much more salty than shop brought kippers. I will try the next lot dry cured and see if it helps. Cheers.
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Jack · Joined: 04 Mar 2007 Posts: 71 Location: North Otago

Gidday

The reason why the shop bought stuff is not as salty, is simply because it is not cured but instead pumped full of chemical laden water with toxic flavour enhances in it. That way they can sell you water at an inflated price of pig meat. Well that is how they are doing it out here anyway.
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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Yuk!

I came from East Anglia and have seen the old process of salting herrings at a time when there was such a thing in the North sea. These were washed off and tasted very good with no excessive salty taste. The book that I have tells us to soak the herring fillets is brine for eight hours!!!. I ruined a perfectly good Salmon fillet by following this books instructions, so perhaps I should get another book Smile

The problem is that the book in question was recommended by more than one person, so praps it is just my taste thats the problem. Thamks for the comments.

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