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How do I reduce the moisture in my Smoked Salmon!?!
I also use a 1:3 salt to brown sugar ratio- eeriedayze
- Post #15
- Forum: Fish
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How do I reduce the moisture in my Smoked Salmon!?!
Fresh sockeye or farm raised fillets Usually as an appetizer- eeriedayze
- Post #14
- Forum: Fish
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How do I reduce the moisture in my Smoked Salmon!?!
Thanks for the advice everyone!!- eeriedayze
- Post #11
- Forum: Fish
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How do I reduce the moisture in my Smoked Salmon!?!
- eeriedayze
- Post #10
- Forum: Fish
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How do I reduce the moisture in my Smoked Salmon!?!
Ia the trick just to cure it longer in the brine and smoke it longer? What about mushy consistency?- eeriedayze
- Post #5
- Forum: Fish
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How do I reduce the moisture in my Smoked Salmon!?!
I dry brine for about 8 hours, form a pellicle, and smoke at 180-200 for about 4 hours. The end result is always a hit but id prefer something with more form and less moisture or mush. Help fellow smokers!! :)- eeriedayze
- Thread
- Replies: 15
- Forum: Fish
