T
The Anchorman
Guest
24 hours or longer? I got some going right now and it has been 24 hours exactly, but it is not the right texture, 24 more hours?
S
SmokeInDaEye
Guest
Do you have it weighted down? 24 hours should be ok but flip it and go another 12.
toys4dlr
is one Smokin' Farker
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)
