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Did a 1.5% equalibrium brine on a piece of salmon for 24 hrs. Trying this over a high salt gradient brine method. Cold smoked for an hour over orange wood
The salt flavor was fine but the texture closer to raw compared to the gradient brine method which tends to firm up the flesh a bit.
Served with bagels, cream cheese, tomato, cucumber and preserved lime
Did a 1.5% equalibeum brine on a piece of salmon for 24 hrs. Trying this over a high salt gradient brine method. Cold smoked for an hour over orange wood
The salt flavor was fine but the texture closer to raw compared to the gradient brine method which tends to firm up the flesh a bit.
Served with bagels, cream cheese, tomato, cucumber and preserved lime
Did a 1.5% equalibeum brine on a piece of salmon for 24 hrs. Trying this over a high salt gradient brine method. Cold smoked for an hour over orange wood
The salt flavor was fine but the texture closer to raw compared to the gradient brine method which tends to firm up the flesh a bit.
Served with cream cheese, tomato, cucumber and preserved lime
