yknot wrote: My brine is simple 1 cup salt 2 cups brown sugar Miso soup sachet Water Soak for 6 to 8 hours in brine, rinse them put back in fridge or cooler overnight. Dry off next morning Lots of different variations, do what works. |
MATTOO wrote: And for me as well. The Borniak is prepped. The Marlin was brined overnight then washed and dried this morning. Now air drying to form the pelicle. Then four smokes, first will be beech hot smoke then apple hot smoke. Then I'll do beech cold and then apple cold. Modified my brine, tasted good but proof will be in the pudding. Nice one Geoff. Meat looks good. I believe we got that stored and processed to our advantage. Good call. |
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