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  1. J

    Morton Tender Quick for dry brine?

    Thank you!
  2. J

    Morton Tender Quick for dry brine?

    Thanks again, Not worth the chance. I'll just dry brine with Kosher salt and brown sugar then cold smoke.
  3. J

    Morton Tender Quick for dry brine?

    Thank you so much. I done effed up. I put that on 1 piece (a bit over a pound). I will not eat that. Will start over.
  4. J

    Morton Tender Quick for dry brine?

    Hi all, new here. First time cold smoking salmon. I made a dry brine 1 cup MTQ and 2 cups dark brown sugar. 24 hrs in fridge curing followed by 24 hrs frying in fridge. Cold smoking going on 12 hrs right now on the Big Green Egg. Temps anywhere from 48f to 55f. Looking for your expert opinions...
    • jcav55
    • Thread
    • Replies: 8
    • Forum: Fish
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