Quote:
Originally Posted by Barry-xlovecam
Will it work without the added sugar (or a smaller ratio of salt:sugar)?
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Turns out that most people are going to need the sugar unless they like really salty fish.
I cut out 3/4 of the sugar on the last batch and it was good but zero sugar is probably not.
Big difference between 18 hour and 48 hour cure.
Both have their special goodness though.
Newbs should probably do 48 hours to get a firmer fish.
Just wrapped up another batch an hour ago.
I'm totally fascinated by the process and how good the fish comes out.