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Nice. Just had the same problem with over salting fish and went to only brown sugar cure on some ocean bright chum and turns out awesome. The good thing about straight brown sugar is you don't have to worry about over brining. It's my favorite way to brine my fish and it's almost like candy.
Here's a pic of the shrimp
thats why i use a soy sauce base brine so i dont get that problem, plus careful not to over brine, 8 hrs MAX
The reason there are so many Ruger upgrades is because they're necessary.
Looks good! What brine recipe are you using for the chums? I brine mine for around 24 hours as a standard and have brined some for as long as 36 just to get the meat texture how I wanted.
Well yesterday I broke in the smoker, first time smoking for me! I bought a chum from winco that was on sale. Everything turned out great except one important thing....fish had great flavor, great moister, but had wwwwaaaaaayyyyy too much salt flavor. I believe I brined it too long. But not too bad for my first try.So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!
Quote from: tonymoe on November 09, 2013, 07:11:48 PMWell yesterday I broke in the smoker, first time smoking for me! I bought a chum from winco that was on sale. Everything turned out great except one important thing....fish had great flavor, great moister, but had wwwwaaaaaayyyyy too much salt flavor. I believe I brined it too long. But not too bad for my first try.So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!1 part salt 4 parts brown sugar. Salty problem solved