Not going to recessitate the old wet vs dry brine debate. It seems like guys can do well perfecting either one over the years when you perfect it to your taste. This is what I've done with dry brining my hot smoked salmon... have done so many variations and experiments with different ratios and how long in brine and have come to a very good recipe for my taste and everyone else whom has had it loves it as well....
But I am wondering there is always a pro and a con to different ways of preparing food. Seems like most folks(myself included) are either a dry or a wet brine but not both. For those of you who have had very good success doing both dry and wet brine for hot smoked salmon, what are the benefits and drawbacks of wet brining compared to dry brining?
Do wet brine remove less moisture and therefore thr end product is more moist? This is just a guess...
But I am wondering there is always a pro and a con to different ways of preparing food. Seems like most folks(myself included) are either a dry or a wet brine but not both. For those of you who have had very good success doing both dry and wet brine for hot smoked salmon, what are the benefits and drawbacks of wet brining compared to dry brining?
Do wet brine remove less moisture and therefore thr end product is more moist? This is just a guess...
