WOW! A LOT of replies now! I like that!
However I usually try to bold type a name for each comment, I won't do that this time to save time. Just up to you to decide who I am replying too. LOL
No need to dry in fridge other than I wasn't going to be smoking it for a few hours, and this give me a slight head start on pellicle forming, plus it also gives more time to equalize the cure in fish. I did air dry them 3 hours with fan before starting in smoker.
8 & 1/2 hours in dry cure WAS Just a tad salty, but not overly so. However I DID rinse it. I just couldn't just squeegee it by hand. It might work, but I didn't trust that part this time. I may have used not enough sugar too. I also just rounded cupped like the guy in the video.
Flavor is good except I used too little of flavorings, because of being new to dry cure mix, I'm more comfortable with a wet cure. Then I know all my desired flavors are being absorbed. I think maybe you need more spice flavor stuff in dry brine than you do wet cure.
Only open lid once to insert IT probe in, around the 2 hour mark, or so. Did it, and shut it quick!
I used Kosher Salt with dark brown sugar in brine. I think I like light brown sugar better though. Still undecided on that.
However this fish came out pretty darnned good, other than I didn't put enough other flavors in mix, It will not be tossed out, I can tell you that! LOL
Now... no one has comment on fresh vs frozen for wet or dry brine use. Any reason to use one over the other?
All I know is that my fresh caught, unfrozen fish, brined and smoked in a kettle type smoker came out great. Thin pellicle too. But still held a couple of weeks in fridge.
I still think my tough pellicle problem after smoking, is due to the large chamber, and air flow.
I may go back to kettle and try some, or build a box to cover fish inside my CG with a vent. That would still allow smoke to flow, but cut down on excessive air flow, as most of it would be going around the box. What do you think?
If I've missed a comment, or tip, please remind me of it.