Fred Montana
New member
I would like to smoke up some salmon useing the dry rub and finishing rub Jim Minion uses which I found on the virtual weber bullet home page. The problem I have is that I will be mailing the salmon out of country and due to the estimated delivery time I am concerned about spoilage. I can not ship with dry ice and the ice packets will not last. Jim's recipe for the dry rub is basically 1 cup sugar, 1 cup salt and 10 tablespoons of spices. I thought i might be able to add InstaCure #1. Does anyone have any information on how much InstaCure #1 I should add to the above recipe and how long I should let it cure before smoking? Maybe InstaCure #1 can not be used in a dry rub. I have used brine in the past with good success but Jim's dry rub recipe sounds really good. Any help will be greatly appreciated.