Answer Wiki. All I know is that the reticulated python is by any means the most dangerous species of python. They are known to attack people relatively oftenly in the wild. My own experience of a captive individual is that they are exceptionally energic for their size, when make them also pretty hard to handle.
Between the brining and salting methods for smoked salmon jerky the brining method has been found to leave the salmon more tender with up to double the moisture content of salted jerky. The salmon jerky that undergoes the dry salting method has a tougher texture due to the lower moisture content and water activity.
Salt, smoke and heat are the three common factors in hot-smoking salmon. Fish smoked without proper salting and cooking can not only make people sick, it can also be lethal. Thatâs because many dangerous bacteria can, and will, grow under the conditions normally found in the preparation and storage of smoked fish. Of those bacteria, Clostridium botulinum, which causes botulism, is of special concern in smoked salmon stored in vacuum packing in the refrigerator for long periods.