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Unread 01-14-2013, 06:38 PM   #1
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Default Cold Smoked Salmon: Am I doing this right?


I'm at the end of the curing and drying process for my salmon and I'm totally unsure if I'm doing this right. Can you experts comment if this looks good or if it's under cured or under dried?

I used a simple 4:1 brown sugar to kosher salt cure.


18.5" WSM (Model #2820)
Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me
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