JustChillin
New member
Tried my hand at smoking some Salmon yesterday. While it turned out pretty good I would like to know if anyone has recommendations for reducing the sodium. I brined in overnight using 1part salt to 4 parts brown sugar. Rinsed it well before letting it rest to form the pellicle. Thinking of reducing the ratio to 1:8 (salt to sugar) and maybe cutting back on the curing time. Again any suggestions would be greatly appreciated.