First try at it looks pretty good, did it pretty much the same as my salmon recipe and process
all vacuum sealed for a week, letting all the flavours permeate throughout the loin, hope it
taste as good as a marbled.
*Brown sugar
*Salt
*Wash salt and sugar brine off thoroughly
*In the brine...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.