Originally posted by Bearcarver
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Not sure where I got the 2 TBS per pound on the brown sugar, brain fart on my end. Guess I will be the test dummy.
When I cure salmon, I will vac seal the bags. Is there any benefit to vac sealing CB instead of using ziplock? Heck, bag bags may actually be cheaper.
I saw one another post where the ingredients were measured in grams to make it more scalable. That was in regards to rubs but would there be any benefit when using TQ? I have a digital scale so changing between units is as easy as pressing a button.
I appreciate everybody chiming in, knowledge is king
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