Took a dozen trout out of the freezer and thawed them out.
Dry brine: 4 cups dark brown sugar, 1 cup salt, 2 tbsp black pepper
12 hrs later (pretty sure this was way too long)
Are they supposed to look like that after coming out of the brine? I know I left them in too long...are they salvageable?
Dry brine: 4 cups dark brown sugar, 1 cup salt, 2 tbsp black pepper
12 hrs later (pretty sure this was way too long)
Are they supposed to look like that after coming out of the brine? I know I left them in too long...are they salvageable?