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[ Return to Contents | Post a Reply | Post a new message ] I agree Posted by panhandle on Feb 22 2005 375 is right on. I ruined a batch that I was dry curing with some Kings. The Kings were fine but the butt was so salty that I couldn't choke it down..I just ran a batch through the smoker on Saturday and all is well. My preferred method is to still dry cure with kosher salt and sugar in the raw. Salt sparingly, sugar to taste and let set overnight ( I use an old ice chest with a rack to let the moisture drain away ) If you don't oversalt then there isn't any reason to rinse. One word of caution: if you like to doctor up your fish, soy sauce is salt, garlic salt is salt etc. Previous: Halibut is awesome 375ultramag Feb 19 2005 Next: i just dry season and smoke bushwaker Feb 20 2005 Message Thread:
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