Seafood Salmon curing

BadgerFan

Well-known member
Messages
85
Grill(s) owned
  1. Stampede
I've always used pickling salt with brown sugar, and I'm wondering what kind of salt do others prefer and why? Do different salts make a difference?
 
I use kosher salt mainly because i already have it in bulk from making rubs. I never though of trying pickling salt.
 
I would appreciate a little more elaboration on the concept of salmon curing. Is this just for short term consumption or longer, smoked or not? I really like the smoked and cured type that you can buy, but it's so expensive and I would like to have a more fresh option. Recipies/instructions anyone??
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Latest posts

Back
Top