Cure #2 on fish?

Discussion in 'Fish' started by drtheo, Apr 2, 2014.

  1. drtheo

    drtheo Newbie

    so I am going to be doing 3 loads of salmon next week, and am wondering if i should use some Cure #2 in the brine to help it keep.

    What do you guys think?  How do you store smoked fish?
  2. I would use cure #1 instead of cure #2.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    We need a lot more info on your method and storage etc..... All the details please....
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

     as Dave Saying more info .
    is it dry cure , wet cure .
    how long you are going to cure ? .
    when i do lax i use only salt sugar dill and vodka .
  5. drtheo

    drtheo Newbie

    I will be doing four loads of salmon. as far as storage goes, I will be vacuum packing using my weston pro 2300.  I have seen smoked salmon stored at the store in the freezers, in the refrigerators, and just setting on the shelf at room temp.  I would be nice to not need to take up room in a freezer or frig with the final product.

    # 1 squaw candy using the following method.  It is a blend of a few recipes i have come across.

    I figured I should add Cure #2 to the recipes, as they will be stored for a while, and not cooked or heated again before eating.

    wet brine in the following

    1/2 cup of soy sauce
    2 TBS brown sugar
    1/2 tsp fresh ginger
    1/4 tsp pepper
    1 tsp liquid smoke

    After brining, pack the strips in brown sugar over night.

    dry  / dehydrate until leathery

    I figured i should use cure#2 like i would when making jerky,  the strips will only be 1/4 inch thick so over night should be ok i would think.


    the cold smoke

    1 quart water

    2/3 cup kosher salt

    1 cup brown sugar

    1 cup spiced rum

    juice of 2 lemons

    cold smoke over alder for 4 hours


    hot smoke

    1/2 cup kosher Salt

    1  cup Brown Sugar

    1/4  tsp Garlic Powder

    1/4 tsp Liquid smoke-your preferred flavor

    1/4  tsp Lowry’s seasoned salt

    4 Tbsp Molasses

    1 Qt Water

    smoked over alder agian


    1 Qt water

    1 1/2 cup of jim beam Whiskey

    1/2 cup of brown sugar

    4 tsp. of kosher salt

    1 tsp. of Garlic powder

    1 tsp. of fresh ground black pepper

    smoked over alder and apple
    Last edited: Apr 3, 2014
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Below is a brief explanation of cure #1 and #2.....

    I do not believe it is advisable to use cure #2, for it's intended purpose, in a brine.... It is intended to be used in meats that will be air dried, at a variety of temperatures and humidity, (fermented so to speak in a temp/humidity controlled atmosphere) until the Aw, water activity has been reduced to the point bacteria will no longer be viable.... Soaking in a brine, is contrary to the finished concept....
    And as you stated, meats cured in #2 are intended to NOT be cooked and air storage in cool dry places is recommended, and they are intended to be eaten "raw" so to speak.....

    I do not know what the effect of brining would be for other uses.... usually cure #1 is used in short term curing and refrigeration and cooking is necessary....
    Last edited: Apr 3, 2014

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