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Some coho fillets being put in a dry brine. I use a mixture of 1 part salt and 2 part brown sugar. These will stay in the brine for 3 days until the brine has completely penetrated the entire fillet.
Fillets have been taken out of the brine and rinsed. Then dried off with paper towel. Next they will go into the Bradley for about 6 hours with alder pucks. The outside tempeture is slightly below freezing so I will be able to keep the inside cooler and get ore smoke into them before turning on the heating element towards the end to finish them.
Wow! I've followed along (via your process and this thread) and must say that your finished product looks stunning! Enjoy, enjoy! Fantastic stuff. Cheers! - Leah