Question

[Tinpan]

can anyone tell me why do we use Prague in curing meats for smoking, but we don’t seem to call for Prague in brine when we smoke salmon, I have only just found this forum and will start to do some research but for now any answers would be greatly appreciated,thanks all Tinpan

 

[gmc2003]

Prague is used for cold smoking. For salmon if your making lox then cure is recommended. If your hot smoking then it isn't needed.

Chris

 

[tropics]

I use it when smoking fish it doesn't hurt to be a little extra safe.Here is a good step by step for Lox
https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/
Richie

 

[SmokinAl]

As said above, for lox yes, for hot smoked salmon no, not needed.
Al