Ya.. Did a dry brine with just salt and brown sugar, then spices before smoking it. Turned out just what I wanted. Not sure of the dif in taste with wet but it seems like a lot more work lol. Awesome though.. Lots of great responses.. CheersI used a dry brine for years, much like the one that Sir Reel posted. Seemed to work well on red springs and Coho, Sox. People did complain at times that it was salty, or upset their stomach, they wanted it more sugary, blah blah. So I started trying wet brines. It seems to work well with white springs and other fish. You can mix it better for sandwiches, and eat more of it without upsetting your stomach, and less complaints about salt/sugar ratios. Also if you want to smoke it for an hour then bottle and pressure cook, then it also seems more suitable.
I used a dry brine for years, much like the one that Sir Reel posted. Seemed to work well on red springs and Coho, Sox. People did complain at times that it was salty, or upset their stomach, they wanted it more sugary, blah blah. So I started trying wet brines. It seems to work well with white springs and other fish. You can mix it better for sandwiches, and eat more of it without upsetting your stomach, and less complaints about salt/sugar ratios. Also if you want to smoke it for an hour then bottle and pressure cook, then it also seems more suitable.
So you guys doing dry brine are washing it before drying? I just take it out of the brine and let it air dry on racks for 2 hours.