I put a dry brine of salt and brown sugar on a piece of sockeye salmon just now to prepare for cooking in my pellet grill/smoker in a couple of days.
Unfortunately I just learned that the dinner event this is for has been delayed and is not happening until 6 days from now.
What is the best course of action? Can I leave the salmon dry brining in my fridge for that long, and still use it as planned? Do I need to pivot to something else, like a Lox style of salmon?
Any advice very appreciated.
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