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A FRIEND TELLS ME HE HAD AND HAS NOW LOST A SALMON BRINE RECIPE THAT INCLUDED, ALONG WITH SEVERAL OTHER INGREDIENTS, DILL WEED, TARRAGON AND MARJORAM LEAF. CAN ANYONE HELP ME LOCATE THIS RECIPE. THANKS IN ADVANCE FOR YOUR HELP.
No. But I like this dry brining method. You could add as much tooti-Fruti as you'd like.
I add ground Dill-weed to mine as I package it. Mostly for the aesthetics.
But with Salmon, you might find simpler is better. You can season it up just before serving.
I prefer a dry brine.... 50:50 salt and sugar.. Then I add dry ground spices and herbs... I add the salt:sugar mix at 4% weight of the fish slab, so it does not get too salty... then all the spices I want...