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Dry brine time for smoked salmon

Hi! I'm smoking some salmon for Mother's Day and looking for some opinions on dry brine times. My last go-around, I brined overnight, let salmon sit in fridge uncovered for 2 hours, and smoked at about 200F til internal temp of 150F. Took about 4 hours and was awesome, but a bit too salty. Any advice on how long to dry brine to get a good brine, but not be too salty?

Thanks in advance!

Comments

  • lblankelblanke Posts: 8
    It's hard to say without knowing what your brine recipe consists of.  Last time, I followed the recipe from Charcuterie and it was fantastic, not salty at all.  I cured for 36 hrs, rinsed it thoroughly, air dried in the fridge for 24hs, and smoked for 3.5hrs.
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