Hello All,
I've really never given this much thought until I began reading up on Bacon. I am plannning to make a batch of smoked salmon, which I usually smoke at a Smoker temp of 140-150 degrees for about 7 hours. Do you think I should consider incorporating a Cure in the brine?
I've really never given this much thought until I began reading up on Bacon. I am plannning to make a batch of smoked salmon, which I usually smoke at a Smoker temp of 140-150 degrees for about 7 hours. Do you think I should consider incorporating a Cure in the brine?
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