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  1. M

    What are your ratios: salt:fish weight and time.

    I'm a bit hit and miss with my dry cure salmon process (I cold smoke). Sometimes it's great, sometimes it's oversalted as hell. As a newbie, I see all over the internet, lots of different quantities of salt : fish lbs and curing time. Some recipes pack on the cure and leave it for 2 hrs, or 4...
    • mattree
    • Thread
    • cold smoke cure salmon dry cure lox smoked salmon
    • Replies: 6
    • Forum: Other
  2. M

    Prague Powder quantity in Wet Brine for Cold Smoked Salmon

    Hey all, I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet. I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?
    • mattree
    • Thread
    • prague powder salmon wet cure
    • Replies: 12
    • Forum: Other
  3. M

    Triage my first dry cured + cold smoked salmon attempt

    Hey folks! I've been lurking all over this forum for a while and since finally having space, excited to get smoking for the first time. But, I've run into some problems. Here's what's happened – perhaps you can triage? I bought a frozen salmon fillet, just from the supermarket (it's a bit thin...
    • mattree
    • Thread
    • cold smoking salmon salmon smoking
    • Replies: 4
    • Forum: Fish
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