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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...
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?
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...