It depends on how thick the salmon was to begin with. I try to get the center cut (about 1 inch thick or more) salmon and I cure for 36-48 hours (More if I forget about it in the other fridge)
__________________
Q-To-U-BBQ in Anthem, Arizona
2010 and 2011 Best BBQ
North Valley Magazine Readers Choice
Toys 4 BBQ'N Competition BBQ Team
"Comfort is King" with our team
|