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Smoking coho Apr 21, 2020 9:49 am #27022

southshore Topic Author Offline Elite Member Posts: 471 Thank you received: 471	It so hard to tell what’s going on in my old barrel smoker, but when I get it right... This message has an attachment image. Please log in or register to see it. The following user(s) said Thank You: Dirty
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Smoking coho Apr 21, 2020 9:54 am #27024

southshore Topic Author Offline Elite Member Posts: 471 Thank you received: 471	That was an over night dry brine 3:1 brown sugar: old bay seasoning. Quick rinse off wit about 2hr dry time. 6hrs on what I’d call a medium heat.
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Smoking coho Apr 22, 2020 2:36 pm #27041

MC_angler Offline Platinum Member Posts: 598 Thank you received: 1272	southshore wrote: That was an over night dry brine 3:1 brown sugar: old bay seasoning. Quick rinse off wit about 2hr dry time. 6hrs on what I’d call a medium heat. Interesting... no salt other than the celery salt found in Old Bay? Looks real good!
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Smoking coho May 06, 2020 8:21 am #27330

Ltrain
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MC_angler wrote:

southshore wrote:
That was an over night dry brine 3:1 brown sugar: old bay seasoning. Quick rinse off wit about 2hr dry time. 6hrs on what I’d call a medium heat.

Interesting... no salt other than the celery salt found in Old Bay?

Looks real good!

I think the 3:1 brown sugar ratio means 3 parts brown sugar to one part salt . Same ratio I use in my liquid brine btw.

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Smoking coho May 07, 2020 10:01 am #27333

southshore Topic Author Offline Elite Member Posts: 471 Thank you received: 471	I just used old bay instead of salt. In the past I used store bought Cajun seasoning. I figure that those blends are mire salt than anything else.
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Smoking coho May 11, 2020 9:43 am #27367

Ltrain
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Okay Mc angler, you had it right from the start, my bad for the wrong info, thanks southshore for clearing that up.

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