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Smoked Salmon: Meathead’s recipe differs between website and book

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    Smoked Salmon: Meathead’s recipe differs between website and book

    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?

    #2
    I’m thinking Meathead does ...

    Comment


      #3
      I’ve always used 1/2 gallon and turned out great.

      Comment


        #4
        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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          #5
          Mseeley 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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            #6
            Originally posted by JimLinebarger View Post
            Mseeley 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."
            I knew I’d seen that before but I couldn’t find it. . If you read it carefully it’s correct, but read quickly you might end up with a gallon.

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              #7
              Yup, my mistake. I read it as adding 1/2 a gallon of water twice to get a full gallon. It’s a little confusing the way it’s written, but I see now that it should be a total of 1/2 gallon which is consistent with the book. Thanks for helping to clarify guys!

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                #8
                My recipes constantly vary. It's as much art as it is science. Probably more 😁

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