I always use Rogers Golden Brown sugar for my salmon brine (available at Costco or Superstore for under 4 dollars for 2 kg.). This sugar makes a great brine. I use 5 parts sugar to 1 part coarse salt (or pickling salt) and brine for 2 full days in the fridge, stirring at 24 hr. and at 36 hr. I rinse the salmon pieces lightly before laying on my racks for smoking.Tried 4 different stores in the last 2 days to try and find some Demerra Sugar everybody is sold out.
Has anyone tried best brown sugar instead of demera for their smoke salmon brines?
I usually get it at the Kitchen Warehouse at Clark and Hastings in Vancouver.Tried 4 different stores in the last 2 days to try and find some Demerra Sugar everybody is sold out.
Has anyone tried best brown sugar instead of demera for their smoke salmon brines?