Cured some fresh salmon for over a week to make gravlax! Couldn't find aquavit to add for the curing mixture, so I substituted it for tequila instead and worked perfectly fine! Overall, this was a success.😋
Just a little candied coho. Brined in brown sugar and salt (6:1) for 2 days. It's amazing how much liquid was pulled out of the fish. I would probably cut the brine time in half next time. After a quick rinse under cold water, lay the fillets out on a rack to dry in the fridge overnight before smoking. I used maple in my Bradley electric. Gradually raise the temperature until you reach 180-200 degrees. These only took 80 minutes.