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Cold smoking salmon first time... thoughts?
Hi all - so I tried cold smoking salmon for mother’s day today and it turned out... unexpected. I did roughly 24 hours of dry brine, 2 tsp of salt/sugar mix for every pound of salmon. After that did a quick rinse and popped it back in the fridge for about 10 hours for pellicle formation. After...- Bcp2011
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- Forum: Info and Practices
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