- Sep 23, 2014
- 5
- 10
Hi everyone,
Going to smoke my first atlantic salmon soon and still debating on a yoshida sauce marinate with ginger and red chili pepper flake or a dry brine consisting of brown sugar and non iodized salt with garlic and onion powder for a 6-8hrs.
My main concern is after the brining process and patting them dry how long do i need or can i leave the salmon out? I live in Hawaii and right now its rather humid and hot (even in the morning).
Any advice would be appreciated.
Going to smoke my first atlantic salmon soon and still debating on a yoshida sauce marinate with ginger and red chili pepper flake or a dry brine consisting of brown sugar and non iodized salt with garlic and onion powder for a 6-8hrs.
My main concern is after the brining process and patting them dry how long do i need or can i leave the salmon out? I live in Hawaii and right now its rather humid and hot (even in the morning).
Any advice would be appreciated.
