You can also use this on beef, fish, pork ... turkey or a weeknight steak, dry brining is a valuable tool in any cook’s ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...