Out of interest, when you dry cure your salmon ready for smoking, do you keep the salmon in the fridge when its curing or out of the fridge? I only ask as out of the fridge it seems to cure much better (firmer) than in. The EH really don't seem t know what you can and cant do, their only advice is "put it in the fridge if your not sure", but then again they would have you keep salt in the fridge, in fact anything in the fridge if they had their way.
My logic tells me, if its curing (cooking in the salt) it should not need to be refrigerated, but I am interested in your views, or what you do
Only those who go too far know how far they can go TSE