I've tinkered with making the "perfect" smoked salmon, but my results are always less than perfect. I like mine to be salty and moist. I tried a dry brine with brown sugar and rock salt. I let it sit overnight and air dry for about 5 hours before smoking it. The final product looked perfect but the taste was horrible. Kind of a sugary/fishy taste. I couldn't even taste the salt. I need a dry brine that will work this time. I also need to know how long to let it sit out before putting it on the smoker. I'm using a big chief so I'd also like to know time frame. I'll be smoking some summer steelhead and some fall king.
Thanks,
Frustrated fisherman beathead
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Another patient exhibiting symptoms of the steelhead virus.