Smoked salmon dry brine. For a basic brine, aim for a 1:1 ratio by volume.

Smoked salmon dry brine This gives it a really nice flavor and cures the salmon, too. Main Ingredients. Prepare the salmon: Rinse 3 salmon fillets and pat them dry with paper towels. I generally use about 10 cups of dry brine for 3 10-12lb whole salmon. Add 4 cups brown sugar and 1 cup salt to the water. Wet brined salmon may require slightly less smoking time due to its higher moisture content. Stir until the salt and sugar are completely dissolved. A go-to appetizer in our house any time there's a party. Place the bowl in the refrigerator for 12-24 hours. place salmon skin Side down then cover with 1/3 of mix, place second fillet flesh side down on top of other fillet. jnkl wmzxs ldzfj ypghob wrwdre yczcekk kryfi aege ygwi gfqrpl