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Using Hondashi as part of a dry brine/cure?
I wanted to post results because there are some lessons learned. The trout turned out fine, and my guests had no complaints. But to my mind there were ways to improve/not screw up. I believe I over-cured. On a 3:1 sugar:salt ratio I needed to keep the dry brine at 5 hours max. It went for... -
Using Hondashi as part of a dry brine/cure?
I realize now that 6 hours on a 50/50 may be too salty. I'm now leaning toward a 3-1 ratio of sugar to salt for about 4 hours. And will likely go overnight in the fridge for the pellicle. Am I getting closer? Still would love to hear if anyone has used dashi granules for curing... -
Using Hondashi as part of a dry brine/cure?
Hi folks. Brand new to the forum. I'm used to smoking salmon with an overnight wet brine, or even making gravlax, but want to branch out. I've recently been asked to smoke 4 beautiful hand caught lake trout filets. I'm seeing a lot online about the advantages of a dry brine. I'm planning on...
