Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Dry brine time for smoked salmon

Jamieoro
Jamieoro Posts: 180
in EggHead Forum
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!
· Share on FacebookShare on Twitter

Comments

  • lblanke
    lblanke 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.
    · Share on FacebookShare on Twitter

Categories