Reply to "PICS Andi's Kippered Salmon"

tnqMember

You might not even bother with any grinding with the kosher salt. Also, as you can see in the image above, I just lightly to moderately coated the fillet with the brine. First time I tried this I was a bit heavy handed on the brine and it was a bit saltier than I preferred. Through subsequent trials I've found that a moderate to light coating and limiting brine time has produced what I like best. And do not let meat temp get above 130; above that begins to gets what Andi calls Squaw Candy.

db

1/29/1010:12 AM

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