Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
I have some yellowtail and yellow fin tuna bellies that I would like to cure & hot smoke. These bellies are not very thick so I am concerned about them being too salty after brining. I will be using some cure #1 in the brine, does anybody have a good recipe for a brine?
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