spring fever
Well-Known Member
ohh interesting! dehydrating..I have to get a bradley or figure out a homemade cold smoke system.
recipes are so different I know sugar is a preservative and salt the cure. I thought you would have to have a certain amount of salt. Some recipes have soo much. I wonder how people can eat it. Mabey I have been using to much dry brine. Thanks![/QUOTE ]
Make sure you are comparing apples with apples-this thread was talking about "candy" which in my recipe calls for 3 to 4 DAYS in the brine mixture whereas my smoked salmon recipe is only an 8 to 12 hour brining and the proportions are totally different. Remember we are not really making smoked fish in the truest sense of the word-it is not done to preserve rather only for taste so you can adjust your salt to your taste. We are really making bar-b-que salmon with a smoked taste. It should have refrigeration to preserve it. Without refrigeration I think most peoples smoked salmon would last only a little longer than a piece of regularly cooked salmon.
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