Reply to "PICS Andi's Kippered Salmon"

pagsMember

TN Q

If at first you don't succeed..... We had salmon again tonight using the brine listed above. Followed your suggested changes:

1 Lightly used the brine vs the heavy hand last time.
2 Brined for 4 hrs vs. 8+ hrs.
3 Coarsely ground the Kosher salt vs finely ground (practically a powder).

It made a significant difference. Salmon was tasty, moist, and did not have the salty taste we got last time.

Good recipe and technique. Thanks for the help.

2/1/108:32 PM

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