Shawn W
TVWBB Emerald Member
This thread is for variations on Salmon - Brined Appetizer-Style. Here is one I did today and was quite pleased with results:
Brine: omit savory and black peppercorns
After patting dry, apply only a light sprinkle of coarse ground black pepper and heavy sprinkle of minced onion (dry). Allow to dry one hour as per recipe.
Used birch, bark removed. Cook temps stayed below 235F, done in 3 hours.
What are your variations on the recipe?
Brine: omit savory and black peppercorns
After patting dry, apply only a light sprinkle of coarse ground black pepper and heavy sprinkle of minced onion (dry). Allow to dry one hour as per recipe.
Used birch, bark removed. Cook temps stayed below 235F, done in 3 hours.
What are your variations on the recipe?