I have some fresh fish that I will not be smoking for another 3 days. I was thinking I could make my brine now and cure the fish overnight and wash and dry tomorrow morning. That would mean another 48 hours in the fridge before smoking. Is that OK.
Would it be better to quickly freeze the fish today and thaw on Thursday for brining then smoking on Friday. I don't know what would be best.
Thanks
Answered your other post, but forgot to welcome you to the forum.
It is best to post your question only in one section, or you will find parts of you answer in one thread, and parts in the other.