I have been making cold smoked Salmon using supermarket Salmon in the UK. I have made approximately 10 sides with a dry cure method and they have all been delicious and great value!
I did read up on safety and found very mixed messages across several sites so decided to crack on and just be very careful with cleanliness etc. However, I do have some minor concerns over contamination and with plans to make a few sides to enjoy with family over Xmas thought I would ask the forum for thoughts/discussion. Obviously i'm particularly concerned with Botulism!