Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

To avoid this, try dry brining ... smoked turkey. The process, essentially, involves salting your food prior to cooking and leaving it to rest for a few hours -- this avoids soaking meat (or fish ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...