If you are referring to my recipe the result should be considered a fresh product and treated as such (refrigerated max 1 week or frozen).
I don't know why you should use a wet brine instead of a dry rub. Any advantages with that? I see only problems, e.g. calculating salinity, amount and time. Besides, it takes up more space.
wheels wrote:Trapper Bruce
Using cure with fish seems to be a US thing - I've never seen it it the UK or European recipes.
thanks for the reply grisnell..i understand "treated as fresh" part but wondering about the 20+hrs its in the smoker .yours is all under 75*f and you say the fat breaks down after that .is that the only reason for not using higher temps ..im wondering if fish was like pork and not to be kept in the 90-140*f range while smoking with out "cure"
its not that im going to plan on warmer temps but scared to try it if for some reason my temp goes up for a while and im not payin attention, ie drinkin ,sleepin or heaven forbid workin
ive alway hot smoked salmon before and only use a wet brine cause its always worked well for me . itried a rub once and it turned out way to salty..the problem was not rinseing it well enough but didnt find that out till it was smoked so never tried it again
saucisson wrote:I think I mentioned the other day that an Irish producer of cold smoked salmon always cures at exactly 30 deg C which is 86 deg F, which I thought was a bit high myself.
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