Author Topic: Bitter flavor  (Read 1388 times)

mertzer13

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Re: Bitter flavor
« Reply #30 on: September 10, 2019, 08:26:20 AM »
Tom,
For me it just came down to taste - and I think the preservative aspects of the nitrates added to the Mortons product is a piece of mind if it sits in the fridge for three days.  I think it is actually part sugar too, so it is not truly 1C salt to 2C brown sugar and I felt it tasted a bit better than using kosher salt.  I have used both, and the difference is likely not perceivable.  I do alot of jerky as well and so I use the tender quick for that and have it in the house.

And...Yes, once I dry brine the fish, it cover it with plastic wrap to keep air out and refrigerate for 12-24h.  It seems the longer I cure the saltier the fish gets.  12h for thin pieces and 24 for thicker.  Good luck!

tomd8

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Re: Bitter flavor
« Reply #31 on: September 10, 2019, 08:50:54 AM »
Got it.  Thank you.
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief

Scold

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Re: Bitter flavor
« Reply #32 on: September 10, 2019, 03:31:31 PM »
@mertzer13
One thing you might want to try is equilibrium brining. It makes it impossible to over-salt your meat regardless of how long you leave it in the brine.

Here’s a link about it:  http://smokinitforums.com/index.php?topic=1504.0