Recent content by crrose
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Using cure #1 on salmon
Thanks, I have been looking for a vacuum sealer but just as I did with my pellet smoker I research too much looking for the perfect sealer, one that works good but doesn't cost too much. Hopefully soon. -
Using cure #1 on salmon
This would be for both lox and hot smoked salmon since I would dry brine both at the same time. Only reason I would use cure is due to the fact the lox does not get eaten fast enough and sits in fridge, I don't have a vacuum sealer yet and the hot smoked is given to family and not sure how long... -
Using cure #1 on salmon
So the same brine I have been using is 3-1 sugar to salt and add the 1.45 grams of curing salt to it? How long should it sit in brine to make sure the cure penetrates it. I usually brine for 12 hours or so. -
Using cure #1 on salmon
Ok thanks, I thought I read somewhere where a teaspoon of cure was an ounce, glad that got cleared up. I was thinking that using cure in the hot smoked salmon would make it last longer in fridge. As far as the cold smoked salmon, should that be wet brined with the cure first so it is evenly... -
Using cure #1 on salmon
When using cure #1 it says to use 1 Tsp per 5 pounds. Since 1 Tsp is 1 ounce, if I was doing to do a 1 pound fillet I would just use 5.7 grams in my dry brine? Would it need to be brined for a few days? Would be using for cold smoke lox as well as salmon smoked at 180* in my pellet smoker.
