Howdy ,Andi.

I used your dry brine on 10 lbs. of skin on salmon fillets.[ I'm sure it was farmed,but it was available.]

I used your method and the maple syrup makes a nice touch.

It was great, as usual.

It wasn't salty to the eaters,and some didn't even drink,but it was still a little saltier than I would have liked.

I dry brined 11 hrs.,they were 1 inch thick,and the thinner pieces were not salty at all.

Suggestions ?

Thanks.

Hey, Tom,
We are new Cookshack owners & this is my first time posting here. I don't want to sound like a total idiot but, how can a brine be dry?

Welcome,J.

Fish can start out pretty moist.

If you pack it in a sugar and salt mixture,with your seasonings added,it will pull out much of the water and pull in the flavors.

It can also provide some curing and preservation.

I'm sure some of the serious fish people would prefer to give a more technical explanation,but that is the basis.

Hope this helps a little,and there are no idiotic questions on the forum.

Tom
Cut the time, instead of 11 hours try just a couple.
Jim

Thanks,Jim.

Will do.

I figured that was the logic,but since we tend to smoke unbrined seafood here on the coast,I'd like to get it right.