« Last post by Salmonsmoker on Today at 07:11:41 pm »
I use a dry brine for my salmon smoking. Brown sugar and rock salt, nothing else. The ratio depends on the coarseness of the salt. My ratio when using rock salt the same size as the rock salt you use for making ice cream is 3 parts brown sugar to 1 part salt by weight, brined in layers, flesh down for 8 hrs. in the fridge. Rinsed only to get the solution off and placed on the smoker racks flesh side up at room temps. for a couple of hrs. to form a pellicle. Do not use the ice cream salt for food products. it is mined in it's natural form and has other naturally occurring minerals/compounds/impurities not fit for human consumption, depending on where it was mined. There is a natural/sea salt store in my local area where I purchase my sea salt that is ground about half the size of the ice cream rock salt. This changes the sugar/salt ratio. I have determined over the years, that the salt "contact points" in the ratio of sugar/salt/time determines the saltiness of your product. For my application, the smaller kernel size of the salt at a ratio of 1/2~5/8 salt to 3 of sugar @ an 8 hr. brine gives me a finished product with the proper saltiness.