Arbroath Smokies

by Rick
(Wales)

On your web page on Arbroath Smokie ... you use brine.

According to the Arbroath Smokie Bible .... it says that they should be dry salted, not brined.

Have you tried salting ? ... I’d like to try making these, but unsure how long to dry salt.

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Apr 28, 2022
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Dry Salting Arbroath Smokies
by: Paul

Thanks for your feedback Rick.
You're absolutely right that dry salting is the tradition. To be honest I haven't tried dry salting and it's for the very reason that you highlight - how long to dry salt for.
I find brining is more forgiving than dry salting and as someone who doesn't cook them every day this makes for a more consistent recipe.
To be clear on the tradition and indeed the legal status, an Arbroath Smokie should be dry salted and they must also be prepared within a 5 mile radius of Arbroath. I live 280 miles away and use brine! No one's perfect :-)

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