Salt vs Sugar Help

[gotbbq]

I get the idea behing salting salmon before smoking to make lox, The action is getting the moisture out.  Why sugar in the dry brine.  Is there an "in" motion as well?  I've brined with 40/60 salt/sugar mix, comes out great, just wondering why the sugar?

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[JJC]

There's 3 reasons to use sugar in the brine:  1) to counteract the salty taste; 2) to provide a particular type of sweetness (for example, if you use brown sugar or molasses); and 3) sugar itself is a preservative at high concentrations (that's why honey doesn't have to be refrigerated).

John
Newton MA

[gotbbq]

JJC-

Thanks, all good reasons!


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