Mr. T, As you know, I've enjoyed your salmon brine recipe for a couple of years now, and maybe I haven't been paying attention, but this is the first time I recall you recommending cure rather than salt. I know you say you like the resultant taste better, but I wonder about having nitrates, nitrites, and propylene glycol in the product if it really doesn't need to be there. Is taste your only reason for preferring it? Just curious. And thanks again for a recipe that has brought me and mine much enjoyment!