Tsquared, The dry brine was 2 cups light brown sugar and 1 cup kosher salt . My first batch had the same ratio but on this batch I forgot to add the fresh dill . I found out that the key to a good Texture on a dry brine is fresh fish. If has been previously frozen use a wet brine or else it will come out a lot firmer. . The cold smoke with the new cold smoker attachment went great. Ambient temp was 80 and by adding a two 2 liter soda pop bottles of water I got the temp down to 72 degrees. 4 hour smoke with the “purple “ special blend from amazon . It’s in the freezer now waiting to be shipped to my brother in MN with a bunch of smoked cheese for Christmas. I have ordered some fresh Spanish Mackerel from my local grocery store to make a hot smoked fish dip . I post how that came out next week .
“ Frankenstein’s monster was misunderstood “ !
