The procedure was quite simple. I added equal parts brown sugar and non-iodized salt to cover both sides I also added probably a half teaspoon of Prague powder number one, wrapped in cellophane for 30 hours press between two baking dishes rinsed but dry overnight cold smoked over alder pellets...
Cold smoking some steelhead from Costco in MN today!
Dry cured with brown sugar, salt and nitrite for ~ 30 hours.
Outside temp<20 degrees F, smokin’ it #3 with the amazen cold smoker never got above 70 degrees F.
Started with a nice Chinook, dry cured with salt, brown sugar, and pink salt for two days in a vac pack. Smoked for 10 hours on alder pellets and let rest overnight.
Fresh bagels and cream cheese/onions/capers...excellent results!
Two 17#ers brined and injected with 1c white/ 1c brown/ 1c salt...in at 6:00, done at 9:30!
The drain hole was plugged for some time as I poked it and a whole pan of drippings came out...steamed and smoked.
I've got a 12" Hobart...just can't access it. Garage is full of cabinets for a kitchen remodel. Surprisingly easy to slice with the gratton slicer though.
I work with a Canadian and we goof about Canadian/ American/ belly/ pea meal/ streaky bacons!