the butcher
Well-Known Member
Getting ready for sept fishing at north and south arm. Used to always brine my anchovy and herring in a wet brine to stiffen them up. Last year I went out a few times using a dry kosher salt brine. Left them in the salt for days and days until they were super stiff and dehydrated. Didn't look as nice as wet brine but they stayed hard and were easy to fish and kept their bend more easily and did not break apart. Had good success and so I am wondering if this is the way to go... Curious if any of you use a kosher salt only dry brine and brine them for a long time to the point they have wrinkles from being dehydated... Super easy to use when they are that firm. Wondering if you guys brine in kosher salt for as long as I do..