Well Ive been attempting to make nova lox or cold smoked salmon. The first fillet is complete and it turned out kind of mushy... what did i do wrong?
Here is the general recipe i used.
Fresh sushi grade from Sams
DRY BRINE-
3parts/cups brown sugar 1 part/cup table salt
Recipe for 2 full filet.
Covered filets in dry brine. Wrapped in serene wrap and vac sealed. Placed in cooler with a little ice.
1st filet went overnight In the cooler in dry brine
Next day I removed 1st filet and rinsed well.. couple minutes. Pat dry with paper towels.
Then placed on elevated rack and back in the cooler on a rack overnight. Temp was probably 35-40* in cooler for duration
The next day cold smoked 9-10 hrs at 80-85*
What did I do wrong? What should I change for the 2nd filet?
Here is the general recipe i used.
Fresh sushi grade from Sams
DRY BRINE-
3parts/cups brown sugar 1 part/cup table salt
Recipe for 2 full filet.
Covered filets in dry brine. Wrapped in serene wrap and vac sealed. Placed in cooler with a little ice.
1st filet went overnight In the cooler in dry brine
Next day I removed 1st filet and rinsed well.. couple minutes. Pat dry with paper towels.
Then placed on elevated rack and back in the cooler on a rack overnight. Temp was probably 35-40* in cooler for duration
The next day cold smoked 9-10 hrs at 80-85*
What did I do wrong? What should I change for the 2nd filet?