Correct me if I'm wrong but I'm assuming that BS and KS would be brown sugar and kosher salt.I do a dry brine of 2/1 BS to KS for 4-8 hrs depending on the fish. I rinse and put the fish upside down in a colander to drain over night in the fridge. Smoke on alder(anything but is sacrilege) for as long as needed.
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Correct me if I'm wrong but I'm assuming that BS and KS would be brown sugar and kosher salt.
Thanks, that sounds super easy.You are correct
Note the beautiful, red color, which is why I prefer dark brown sugar.
or water to something you're trying to take water out of? I mean I understand osmosis (in principle) but why reduce the osmotic pressure?Why would you add liquid smoke to something your going to smoke, make no sense to me
Why would you add liquid smoke to something your going to smoke, make no sense to me