We have smoked salmon numerous times, however after rinsing our dry brine (it brined for over 12 hours) we noticed that the salmon was not as cured as usual. Is it safe to go ahead and smoke it, or do I need to brine it again?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.