Hello from the South Shore of Montreal

[barbeAuVent]

Hello all!  New here and to smoking. Just finished my first batch of farmed salmon in a 4 racks OBS, 5lbs, with apple and alder bisquettes in a little over 6 hours. Brown sugar and salt brine (4 to 1 ratio), rinsed after bining for 16hrs and dryed for 2 hours under fan. Came out looking real good, too much salty to my taste, but looking forward to my next batch!

[Habanero Smoker]

Hi barbeAuVent;

Welcome to the forum.

Try reducing the brine time to 6 - 8 hours, or maybe less - depending on how salty they were. A lot of the degree of salt taste depends on what type of salt you used (kosher or table - they measure differently by volume), how thickly you apply the dry brine, the thickness of the fillets, and the amount of time.

[Johnny]

Welcome to the forum!

[Toker]

Hello, im François from Québec Canada do you speak french? If so, i inviting you to joing my group here https://www.facebook.com/groups/290797328030962/


Envoyé de mon iPod touch en utilisant Tapatalk

[cherrybergher]

Welcome to the forum

[Smoker John]

Welcome to the boards