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I didn't use any pink curing salt - some say pink salt is a health hazard (I have no idea).

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I suspect that would be sodium nitrate you mean. It has been commonly used to keep fresh red meat/hamburger from turning brown (but the meat oxidizes anyway).

My dad used to smoke 2-pound carp in a home-made cold smoker....mebbe 20 at a time in an over-turned 40" x 48" x 40" fiberglass chamber. That damn smoked fish was a beer drinker's dream I tell ya!

I've only smoked turkeys for the most part. I need to get back to that mode!

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