Thanks to all of you for replying to my emergency. Man do I appreciate it! Whew! I feel a little better now.
Pig Bark,
I don't what kind of Bay. Whole leaves, of whatever the grocery store sold me, is my best guess.
Mr T 59874,
Any reason not to do both cure/brine and add flavors at same time? Seemed like it would be a natural thing to do.
If "for curing" you mean for long time storage, then no, I am not doing it for that reason. I just thought the added protection of a cure would make sure I don't make my brother, my sister and myself sick. This will get used up or frozen within 10 days.
I plan to take to an IT of 145* - 155* within 4 hours, and then dry it a little more after that time if needed.
I've smoked salmon a couple times before and never used a cure, just brine and flavors. Didn't use a therm' either, just relied on touch, flaky ness, moisture and taste. Stupid maybe, but no one got sick and I am sure I got temps well over 150* a couple times during the smoke using my grill, because I got a little of the white ooziness stuff, which I just wiped off.
Expiration date? NONE.
Whole filet was frozen in my brothers freezer for a year. I made him no promises tho. It was not slimy when I rinsed it off after thawing in fridge for 3 days, and did not have a strong "fishy" smell. Flesh was firm and color looked good. I only trimmed of a little belly fat, removed a fin and the tail, and pulled the pin bones out of it.
Bearcarver, Any downside to fridge drying the salmon for 2 days rather than 1, or less?
I'm wondering if it will make it a little "too dry" when I 1st start smoking.
-------------------------
Anyone else with answers jump in please. I'm debating whether or not to go out to kitchen right now and rinse it and place on racks in fridge or wait until tomorrow. It will still have 20-24 hours of fridge drying if I wait until tomorrow.
I think with this batch, I will be doing a taste test before smoking. Rinse a small piece well, fry or nuke it to cook, and taste. If too salty, then soak another little piece for awhile, and try again.