SmokingMeatForums.com Top Picks
- 3,440 Posts. Joined 4/2013
- Location: Kent, UK
- Points: 210
- Select All Posts By This User
Same question again. Does that not make them incredibly salty. I dry cure my trout fillets too but as they are relatively thin I find that you have to be careful how long they are left in contact with the cure. For trout this is usually only 2 hours and then I rinse off all the cure before smoking.
Pellicle is the sticky layer that appears on the flesh after letting the brined fish dry for hours-overnight. Legend is it makes for better smoke absorption.