Drying on the racks:
In the Big Chief
Cooling on the racks
In da tub for the night. Tomorrow they will be vacuum sealed
Edited by cmayna - 7/5/14 at 7:40pm
I use a very basic dry brine of a 4/1 ratio of Brown Sugar/ Non Iodized salt with a bunch of fresh minced garlic.
Looks good as usual, Craig. I finally tried your recipe today on a 6 lb rainbow trout I had in the freezer. Really came out well. Totally different taste then my usual wet brine method. I think I'll use my old brine for the pan sized fish and your recipe for the larger fish that I fillet.
Those are beautiful! I have been using a dry brine lately as well, very similar to your's but add garlic and onion powder and a little pepper. I tried some powdered ginger in one batch as well and it came out really good, but found out you need to go easy on the ginger...it can become a very "forward" taste if you let it have it's way!