Not sure what to do. Need advice / guidance

[ab canuck]

  Well Saturday morning I filleted a salmon a friend gave me to do some candied salmon. Planned to brine for 12-18 hrs and then pull it rinse and put in smoker ( at work). Wouldn't you know things at work went upside down and hit the fan, On top of it I am switching from night shift to day shift and I will not be able to get the salmon in the smoker until probably late Monday night or Tuesday morning. I don't know if this will still be ok. It is in brine and in the fridge currently. Any Advice, guidance / suggestions would be appreciated. Thx.

 

[dirtsailor2003]

Are you wet brining or dry brining the fish?

Honestly I don't like to let my fish brine (either method) longer than 8 hours. Usually gets too salty after that.

Not sure what the answer is. You could pull rinse, air dry for several days? Not sure this is a good answer either. Either way I think the texture of the fish will suffer.

 

[ab canuck]

 Well it started out as a dry brine Brown sugar, Kosher salt, a bit of garlic and a splash of sririacha. I pulled it everything was coated and wet, Rinsed and am soaking now for a couple hrs. Texture still looks ok. I Will air dry and see what it looks like. Thx

 

[cmayna]

How long did you end up brining it?  Also, what was the ratio of the salt over sugar?

 

[ab canuck]

  I used 6 cups brown sugar 1 cup kosher salt in the mix. I tried my cross shifts version as I didn't have everything I needed here. It ended up being in it for around 54 hrs before I could get to it. . It's rinsed and soaked for a couple hrs. and drying. I will put on smoker this morning and see what happens.