How to Dry Brine Salmon and Trout for Smoking
Dry brining is one of the easiest and simplest methods for preparing salmon and trout for smoking. The recipe I use relies on a simple 3:1 ratio of brown sugar to salt. Additional spices and herbs can be added to enhance the flavor including: dill weed, mustard, garlic, onion, black and cayenne pepper, ginger, and whatever else you enjoy with salmon or trout. This recipe also works with whitefish and tuna too. Be sure to check out my smoking tutorial using the Luhr-Jensen Big Chief Smoker. https://amzn.to/2nZXpw3 Thanks for watching!
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