what is the difference in wet and dry brining as far as the final product is concerned? I like mine almost fish jerky.

You would want to cure the fish, PR, for that type of "blind robin" product. And I'd say dry, why soak it? Prolly a pan/board setup, with weights for the pressing/cure session in the fridge?

I don't have any experience, but it sounds logical. Anyone else do this style stuff?

I have always dry brined mine. but a buddy of mine always uses a wet brine.

I have always dry brined mine. but a buddy of mine always uses a wet brine.

When I say cure, I don't mean brine... per say. I mean it has added nitrites (most likely) and is used for long term cook/drying the product. Enough salt will accomplish this, but it's gonna need to be SALTY.

This is needed for food safety reasons. You probably have the better procedure for producing a "fish jerky" by using a dry CURE.

Take a look here:

http://www.smoked-meat.com/forum/showthread.php?t=27

that was a good link you added for me. thanks

that was a good link you added for me. thanks

Hey PR... here's a ton of info for you...

http://www.wedlinydomowe.com/fish