1-1/2 gallons of H2O
1 lb Dark Brown sugar
12 oz Molasas
2 cups Kosher salt
1 cup of Soy sauce
1/4 cup crushed Garlic
1/4 cup of pepper corns
2 Tbls of Morton's Tender Quick
4 oz of good Scotch
Just smoked some salmon for New Year's Eve. I use a dry brine.
4 parts dk brown sugar
1 part kosher salt
coarse ground black pepper to taste
garlic powder to taste
Layer the fillets in a plastic tub completely packed with the rub. Refrigerate overnight. If needed, move the fillets around if they are not covered. Completely rinse off. Let dry in open air.
I used peach wood this time. Also like apple wood. Smoked similar temps as the op.
I am actually eating some for breakfast right now.
That looks great Mark// Hot smoked i presume.. What shelf life do you think you have with the non frozen ?
When I smoke, I wet brine, air dry as well. Some go extensice on days od soacking..
I added some honey and cracked pepper of choice on topped and smoked it for about 20 mins more
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