Basic Dry Cure for Smoking Salmon Ingredients
- 2 1/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt
- 1 1/2 tablespoons granulated sugar
- 1 level teaspoon pink salt
- Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.
Photo by Nicolas Postiglioni via Pexels.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.