Hey all,
I followed the dry brine method twice and both times the finished product developed some dark spots on the salmon. I cant figure out what it is, I dont think it could be mold. Here is the process I took
Frozen fillets left out to thaw, and cut and skinned still semi-frozen
Rinsed in a little cold water and left to drain (20 min)
Layered in dry brine (8 cups brown sugar to 1 cup course salt and some garlic and pepper flakes)
Placed in fridge over night
Rinsed next morning and straight in smoker at about 110-140C for 8 hrs
Final product placed in the fridge for 2 days and now these dots are starting to appear.
They look and taste perfect and I dont know how mold could appear they were cured and cold stored
Any input would be appreciated
I followed the dry brine method twice and both times the finished product developed some dark spots on the salmon. I cant figure out what it is, I dont think it could be mold. Here is the process I took
Frozen fillets left out to thaw, and cut and skinned still semi-frozen
Rinsed in a little cold water and left to drain (20 min)
Layered in dry brine (8 cups brown sugar to 1 cup course salt and some garlic and pepper flakes)
Placed in fridge over night
Rinsed next morning and straight in smoker at about 110-140C for 8 hrs
Final product placed in the fridge for 2 days and now these dots are starting to appear.
They look and taste perfect and I dont know how mold could appear they were cured and cold stored
Any input would be appreciated