In his book, Meathead calls for just 1/2 a gallon of water for the wet brine, but on this website, it calls for a full gallon. That’s a significant difference in the salt to water ratio. Does anyone k ow which one is correct?
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Smoked Salmon: Meathead’s recipe differs between website and book
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Gosh, I compared the recipe on this page
https://amazingribs.com/tested-recip...-salmon-recipe
with the recipe on page 326 of the book and both use 1/2 gallon of water. I am confused by your question.
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Originally posted by JimLinebarger View PostMseeley is this where you are getting 1 gallon from on the website recipe?
"Pour the slurry into a very clean non-reactive container large enough to hold the meat and a bit more than 1/2 gallon of water. Then add 1/2 gallon of cold water. Then add the sugar, garlic, and black pepper."
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