Just curious what people use for brine times. Most people i see are brining overnight. Cabelas Alaskan Salmon Brine mix says 24hours. Is there any reason to do less or more? Will leaving it in the brine for more than 24 hours be a problem?
Well I do a dry brine and it goes 12 hrs.
Per recipe, ( http://forum.bradleysmoker.com/index.php?topic=107.0 ) "12 hours". I do it "overnight" so its really 12 hours +- an hour or two
Hey Quarlow,
Wondering what your dry brine recipe is?
I too have been dry brining overnight for several years now but want to cut back on the saltiness somewhat.
I use 2 cups demerara sugar, 1 cup coarse salt, garlic, pepper etc to taste. Get great reviews from friends, but
still want to improve if possible.
Any suggestions for a fellow Canuck?