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True. I argue this to people all the time, but it’s an uphill battle. I always mention how beets have more than bacon. Cheers!

Ah, nice. That makes sense. Thanks!

I understand that regular salt does not affect botulism. I am interested in seeing if I added any risk by not chilling my salt first, potentially causing the meat to sit above 40 degrees for some time. The meat was below 40 when I added the salt, and I put it back in the fridge after adding the...

Negative. There is Nitrite sensitivity in my family, so I tend to avoid it (with some exceptions). This batch was just 6 lbs of room-temp single ingredient kosher salt (Diamond Kosher) completely surrounding the 3 lbs of fish (2 filets), about 1/4" of coverage all around. Once covered in...

Hi there, I just did my first cold smoked Sablefish and it turned out amazing thanks to this forum! I was wondering if anyone out there pre-cools your salt before putting it on the fish to reduce risk of Botulism? I took room temperature salt, lined a plastic container, added my cold fish, then...