StoneX wrote:Sorry to bump an old thread, but I need to know if the Kwikurit is necessary?
The ButcherAtHome website doesn't allow Victoria to be chosen for postage and all of the other recipes I've read for smoked salmon just have salt, sugar and flavours.
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Found out I had to use the Butcher Quip website instead, but my question still stands... If brined in the fridge and then smoked to 90C, isn't that as safe as the pork/lamb/beef that I do the same process with?
Yep, you'll be right.
The Cure does give a colour and flavour that some folks like though.
So it's not all about being safe.
Beware a one Barbecue man, He probably knows how to use it!
I've ordered some cure just in case but it's good to know it's not necessary
All good,
I make a whiskey cold smoked salmon in the traditional way at temps of under 16c for six hours and no nitrites or nitrates are used. Salt and sugar is a pretty damn good cure if what your doing is kept cold or cooked hot.
I've have 12 month old cryovact Traditional salami in the fridge that is only 3% salt , No Nitrites or nitrates and no fermenting. it's perfectly good.
Beware a one Barbecue man, He probably knows how to use it!
