- Oct 5, 2022
- 1
- 0
Hey all, new to the site getting amped up to do this i have 30lb of frozen chum from last weeks catch.I have read that frozen salmon should use a dry method.Im getting confused between guy brining and curing.I have never done a cold smoke before.Im using a bradley electric smoker with the cold smoke adapter.What im trying to figure out is to brine or cure the fish,i also see people cold smoking it for 18-24 hours,i am so confused with all these options.
Thanks
Thanks