- Jul 29, 2017
- 62
- 10
Followed BBally and SmokingAl's process. 48 hours dry cure with DQ Pink Salt (6.25% sodium nitrate), 36 hours drying in the fridge (cut this to 29 hours do to poor planning time/work wise) and this is after 4 hours smoke (alder wood chips) at 66-71 degrees (internal temp of fish never got above 71 either). 2 more days in the reefer then I can slice, vac seal and freeze. I'll try it too although this is wild caught, fresh, never frozen so I hear I'm supposed to freeze it for a while before consuming but I'll give it an official test before anyone else touches it.
Last edited: