salty!!

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

knockmoreben

Newbie
Original poster
Nov 15, 2013
24
10
Co. Fermanagh Ireland
after curing fish for couple of days is it safe to give the fish a good washing after to remove as much salt as possible or is that defeating the purpose of the cure??   id rather not have the smoke and fish flavor over powered by the salt. i do equal measures of salt and sugar but the salt flavor tends to win the race??!!??

cheers
 
I would rinse after brining you should have them cured by then  If you do some more checking I THINK some even soak them in fresh water to get more of the salt taste out Good luck and what kind of fish are you smoking.??
 
Ben, afternoon......  Next go round on fish, weigh the salt so you are adding 2% of the weight of the fish.... add the same weight in sugar and 1 gram of cure #1/lab of fish.....  let it cure in the fridge... rinse and dry...  form the pellicle and smoke....  2% salt is a good starting point for most meats and you don't have to worry about too much....

Dave
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky