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J
Morton Tender Quick for dry brine?
Hi all, new here. First time cold smoking salmon. I made a dry brine 1 cup MTQ and 2 cups dark brown sugar. 24 hrs in fridge curing followed by 24 hrs frying in fridge. Cold smoking going on 12 hrs right now on the Big Green Egg. Temps anywhere from 48f to 55f. Looking for your expert opinions...
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