Hey HBC
I have smoked at lot of salmon in the past and am happy with the results, however lately my salmon hasn't been forming a pellicle when I take it out of the brine and let it sit. It use to and I don't think I am doing any thing different?
My brine is 3 parts brown sugar 1part course salt, I don't add water since there is plenty after the fish sits for a day.
Without the pellicle forming the salmon still tastes good but will occasionally dry out the outer layer, almost looks freezer burnt (which it is not).
Any suggestions?
Thanks,
Ryan