Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Main Lowcarb Lobby (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/)
-   -   smoking salmon, how much sugar is absorbed in the brine? (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/802351-smoking-salmon-how-much-sugar-absorbed-brine.html)

PeeVee 04-17-2013 06:33 PM

smoking salmon, how much sugar is absorbed in the brine?
 
title says it all.
the recipe I use I can sub out splenda for brown sugar but it does have maple syrup, 1/2c in 1qt of water. I do not have a LC replacement for that syrup.
So I'm trying to decide how much of that syrup is actually absorbed into the fish as it's carried in with the salty water, I assume a negligible amount as the saturation is so low in the solution you would need to absorb cups of the solution to get fractions of a teaspoon of the syrup in the cells of the meat.

FatCat 04-17-2013 06:45 PM

you do not need to use any sugar for the brine. I've smoked a lot of salmon and never used it, and it still goes great with beer :D

I've used both wet and dry methods to brine my salmon.

A touch of ground cloves in the brine adds a nice subtle flavor too.

raindroproses 04-17-2013 06:46 PM

I don't know, but couldn't you get a SF maple flavored syrup to use instead? Or are you not open to other sweeteners?

kiwistars 04-17-2013 06:46 PM

even in little old new zealand we have sugar free 'maple' syrup.Is that a possibility?Then problem solved.

PeeVee 04-17-2013 06:48 PM

Quote:

Originally Posted by FatCat (Post 16379704)
you do not need to use any sugar for the brine. I've smoked a lot of salmon and never used it, and it still goes great with beer :D

I've used both wet and dry methods to brine my salmon.

A touch of ground cloves in the brine adds a nice subtle flavor too.

well, it's a bit too late as it's already in, I didn't really think about it much while doing it as I've been using this recipe for years.

the volume of liquid absorbed is so low and the volume of syrup within the liquid is infinitesimal, I think I'm worrying over nothing.. I hope.

usually I baste the fish with maple while it smokes, it gives it a beautiful color, obviously I'll skip that part.

PeeVee 04-17-2013 06:49 PM

Quote:

Originally Posted by raindroproses (Post 16379705)
I don't know, but couldn't you get a SF maple flavored syrup to use instead? Or are you not open to other sweeteners?

Quote:

Originally Posted by kiwistars (Post 16379706)
even in little old new zealand we have sugar free 'maple' syrup.Is that a possibility?Then problem solved.

Yeah, but not locally and I didn't have it on hand and the fish was already thawed so... that's life I suppose. Worst case I'll save this batch for the wife and make one for myself at a later date.

ravenrose 04-17-2013 09:17 PM

almost every supermarket carries maple flavoring with the extracts, in the spice section. you could add a little of that next time.


All times are GMT -7. The time now is 08:36 AM.