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!