I want to develop a citrus brine for smoked salmon, and I was wondering what are the ratios to use (salt/water/sugar/juice) as a base. I would appreciate any help on the matter.
Brine Ratios
- Thread starter blkgost
- Start date
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never mind, I think I found a good start......
http://bbq.about.com/cs/barbecuetips/a/aa112000b_3.htm
http://bbq.about.com/cs/barbecuetips/a/aa112000b_3.htm
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