Home Curing with Mark Hix - Sunday Telegraph Article
Thanks again Mark! Another great article in the UK national press, this time in the Sunday Telegraph.
[Full story] Our catalogue line has been hot today!
I love the way Mark is willing to share his secrets: 20 percent molases sugar, 80% rock salt for 10 - 12 hours is Mark’s formula for the dry cure on the Bradley cold smoked salmon. He supplies Selfridges and his own four restaurants.