steveinhants Posted April 22 Share Posted April 22 Hello. I've been preparing and cold-smoking fillets of trout for myself for a few months now. Lately, a few of my friends and lots of my family have asked me to them some. I thought that I'd do some research before agreeing and I've come across lots of info including the FSA guidlines. I'm completley puzzled as to how I can measure the salt content to ensure I'm achieving a 3.5% salt content in my fillets. I don't use a wet brine, I always use dry ingredients of salt and sugar. From what I understand, this level of salt, along with correct temperatures during a workflow, prohibits the growth of Clostridium Botulinium. I'd be very keen to understand how this can be measured. Quote Link to comment Share on other sites More sharing options...
pittmab Posted April 25 Share Posted April 25 I haven't got a clue but should imagine a Google would be able to advice Quote Link to comment Share on other sites More sharing options...
steveinhants Posted April 25 Author Share Posted April 25 43 minutes ago, pittmab said: I haven't got a clue but should imagine a Google would be able to advice No, google doesn't help at all unfortuantely. Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 25 Share Posted April 25 Im completely clueless about this aswell sorry, but you could always skim through @Wade's posts to see if he has covered this anywhere...he is the encyclopedia of cold smoking and curing 👍 Quote Link to comment Share on other sites More sharing options...
steveinhants Posted April 25 Author Share Posted April 25 I think I may have mis-read one of the documents. After re-reading, it would seem that as long as the cold smoked trout is consumed within 10 days and is stored at 3 - 8 degrees it is good to go. This would make sense as to why I have been seeing companies sell it with a 10 day shelf life. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 25 Share Posted April 25 Good to see you get it sorted, its always a pain to find an answer when you have a very specific question. Quote Link to comment Share on other sites More sharing options...
steveinhants Posted April 26 Author Share Posted April 26 Unfortunately I'm back to square one here. I've since spoken to the Chilled Food Assocation who have confirmed that 3.5% salt is needed in both dry brine and wet brine (plus all other safety measures) if using a vac pack. Think I'm going round in circles! Quote Link to comment Share on other sites More sharing options...
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