A
Anyfishisfine
It's been 20 years since I smoked salmon, and I think I messed up.
I prepared my steelhead by deboning and skinning it, and then when I was looking up brine recipes remembered that I've always left the skin on, and that seems to be how most people do it.
I'm thinking I can still salvage this by cutting back on the salt, but I'd love any suggestions as to how I would adjust the 4 to 1 sugar/salt ratio for this.
Perhaps leaving it in the brine for 6 hours instead of 12 might do it?
I have a big pile of meat and would hate to ruin it.
Thanks!
I prepared my steelhead by deboning and skinning it, and then when I was looking up brine recipes remembered that I've always left the skin on, and that seems to be how most people do it.
I'm thinking I can still salvage this by cutting back on the salt, but I'd love any suggestions as to how I would adjust the 4 to 1 sugar/salt ratio for this.
Perhaps leaving it in the brine for 6 hours instead of 12 might do it?
I have a big pile of meat and would hate to ruin it.
Thanks!
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