Okay, my salmon has been curing for almost 3 days. There is a LOT of liquid in there. Should I pour it off and add more of the dry ingredients, or is this what it's supposed to do? Also, I know the color of the finished product...is that what I need to wait for, or time? TIA! I'm hoping it will be ready by tomorrow or Wednesday.
Daphne
Keep your mind wide open.
Keep your mind wide open.