Dry Brine for Salmon - Smoking Meat Forums
2006年10月18日 · Rather than using a "traditional" brine I tried this on 5 lbs of Sockeye last weekend. I gotta say I think I prefer this dry brine. Here are the basics: 4 cups dark brown …
Salmon - dry brine too long? - Smoking Meat Forums
2018年10月29日 · Dry brine I like is: 1 cuppa PLAIN salt, 4 cuppas brown sugar. (I like Kosher salt) Herb Goode on smoking Salmon. Bear Carvers Step-by-step Smoked Salmon Sonny's …
Brine advice | Smoking Meat Forums - The Best Smoking Meat …
2024年8月25日 · Timing for your brine (wet or dry) depends on the brine strength, the species of fish, and the thickness of the fillets. I smoke 99% of my trout, steelhead or salmon with the …
EQ Brine for Salmon?? - Smoking Meat Forums
2019年9月26日 · I dry brine my Salmon using a ratio of 4/1 (dk brown sugar / Salt) ratio. Some people use 2/1 or 3/1. It's ...
Tender-Quick with dry brine mix. - Smoking Meat Forums
2014年10月29日 · I dry brined some salmon the other day with just Kosher Salt, and left tender-quick out, because I wasn't sure if I should use it 1 to 1 for total salt, ... or mix a smaller …
Wet vs Dry, for Salmon. Fresh vs frozen - Smoking Meat Forums
2014年10月25日 · Not having watched the video, I can say that I do a lot of Salmon. All of my recipes use a dry brine of 4/1 ratio of dark brown sugar / non iodized salt. Lots of fresh minced …
Dry brine salmon - Smoking Meat Forums
2020年12月24日 · For me, dry brining Salmon for more than 12 hours will end up with a dry product. I've always gone with, the thickness of the fish pieces dictates how long to brine. I …
Morton Tender Quick for dry brine? - Smoking Meat Forums
2022年3月12日 · Hi all, new here. First time cold smoking salmon. I made a dry brine 1 cup MTQ and 2 cups dark brown sugar. 24 hrs in fridge curing followed by 24 hrs frying in fridge. Cold …
Dry vs Wet brine - Smoking Meat Forums
2021年5月12日 · The other case is if you are curing (using Cure #1) for salmon lox or salmon jerky/nuggets then brining/curing would be needed. I have only ever done dry brining and …
Prague Powder quantity in Wet Brine for Cold Smoked Salmon
2020年4月5日 · With an 80º salination brine (1.75 cups salt to half a gallon) it reckons only 2hrs or so in the brine. How does that line up with what you do? Can't decide whether to leave in the …