Bought a beautiful piece of Salmon from Wegmans Made a cure 1/3 cup kosher salt and 1 cup light brown sugar Was in the cure for about 14 hours Rinsed and padded dry and let sit on a rack for 1.5 hrs Put on the Egg @ 150 for 2 hrs then started to raise the Temp It has been as high as 190 7 hrs later it has still not reached 145- Only 1 of 5 pieces has been taken off It has never taken this long before
