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Help! first smoke ever and it's too salty.. - Page 2

post #21 of 28
Well I've been dry brining and just judging the amount of kosher salt with the eye. I wonder if I can put on a lot more. I will check to see what 0.14lbs of salt looks like (64 grams for a pork butt).
post #22 of 28
Yeah that seems more than what I've been doing. It's about 4.5 tablespoons of kosher salt for a 7lb pork butt.

So just add the 4.5 TBs of kosher salt and dry brine for 36 hours? The wash and add mustard + rub?
post #23 of 28
Quote:
Originally Posted by mummel View Post

Yeah that seems more than what I've been doing. It's about 4.5 tablespoons of kosher salt for a 7lb pork butt.

So just add the 4.5 TBs of kosher salt and dry brine for 36 hours? The wash and add mustard + rub?

I would add the salt, spices and wrap in saran... let sit in refer for a few days then smoke.... no rinse needed...
post #24 of 28
Do you prefer dry or wet brines for fish?
post #25 of 28

I have always dry brined my fish but recently did a study of several wet brining methods from here. 

 

http://www.smokingmeatforums.com/t/171886/comparison-of-salmon-curing-methods#post_1260136.

 

Even after trying all of these wet brining methods I have gone back to dry brining, as I find it gives a better result.

post #26 of 28
I prefer dry brined fish also.... same ratios....
post #27 of 28

I've read that it does give a better result and plus, its MUCH easier than a wet brine.  Less hassle.  Dry brining all the way. 

post #28 of 28

I prefer dry brining for fish as well.  It really is much easier.

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