- Nov 24, 2013
- 24
- 20
I use the EQ Method for my dry or wet brined bacon. Im wondering if anyone does this for their salmon? All the salmon brines I see are just ratios of salt to sugar to spices (and liquid if wet curing). However, they're not very scientific or exact, and I can see expensive ingredients being wasted if too much is used (brown sugar, maple syrup, honey, etc)
Does anyone here use the EQ Method when brining their salmon? CAN you use this method? If so, please share your experiences or results!
Thanks!
Does anyone here use the EQ Method when brining their salmon? CAN you use this method? If so, please share your experiences or results!
Thanks!