Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Just wondering what the consensus on dry brining fish is among members of the Pit, and if it is know whether the rate of salt penetration is different than in beef, pork, or chicken?
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Depends on the fish. I wet brine salmon for about 60 minutes, unless I'm going for that "smoked salmon" style, then I wet brine for days. Tuna I typically dry brine for a very short period, 30 to 60 minutes. Many kinds of fish I don't brine at all.
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