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Recent content by there4im
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I wanted to post results because there are some lessons learned.
The trout turned out fine, and my guests had no complaints. But to my mind there were ways to improve/not screw up.
I believe I over-cured. On a 3:1 sugar:salt ratio I needed to keep the dry brine at 5 hours max. It went for...
I realize now that 6 hours on a 50/50 may be too salty. I'm now leaning toward a 3-1 ratio of sugar to salt for about 4 hours. And will likely go overnight in the fridge for the pellicle.
Am I getting closer? Still would love to hear if anyone has used dashi granules for curing...
Hi folks. Brand new to the forum.
I'm used to smoking salmon with an overnight wet brine, or even making gravlax, but want to branch out. I've recently been asked to smoke 4 beautiful hand caught lake trout filets.
I'm seeing a lot online about the advantages of a dry brine. I'm planning on...