Hey all,
I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet.
I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?
I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet.
I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?