Thanks Brian, left it on. Putting in a dry brine of 2 cups brown sugar and half cup kosher salt for 4-5 hours while we go to ball games. Will smoke tonight for Easter tomorrow
4.5 hours in brine mixture, wanted to stuff if with crab mixture like I seen cow girl do, but forgot to get the crab oops. On counter for an hour to form pellicle before tossing on smoker.
Thanks Rich, saw your post right away, was on foil for 10 minutes then moved to my racks. For rest of time. Learn something new everyday here
No sweat. It's more for folks brining for hours.. or even cooking salty/acidic stuff. I have seen pork pernil foiled with holes in the foil. True story.
Ahhh. It was in plastic tupperware for 4.5 hours. Then I rinsed well and set it on foil just to let pellicle form. Not sure why, should of just used my racks instead of foil, haven't quite been with it today
Thanks yall. Only my 3rd time doing salmon, and each time I've let it air dry on the counter for an hour until it has a nice sticky layer, them onto the smoker. My in-laws have it as and appetizer about every time we go there so I just followed what he told me. Maybe I'm not letting it sit out long enough, but the end results have been excellent. I don't even really like fish, but the smoked salmon is growing on me. Only reason I made it this time is because my wife won't eat the real easter dinner tomorrow(prime rib)
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