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Minimum Temp and Maximum Humidity
I've cold smoked cured salmon 3 times. The first two times were during the end of summer and the temp went below 80 at 9p so I decided I was good to go. I'm doing it in my weber kettle with the small screen mesh maze thing. I've ben using mesquite pellets which I soon realized before the first...- izmirlig
- Post #6
- Forum: Info and Practices
