Lox curing/pickling snafu

[BB-que]

So had a bit of an incident while I was pickling/curing my king salmon. I use a mixture of pickling salt, sugar, cure #2 and I think a few other things. I cover the salmon with the mixture and put in the fridge for 48 hours before o smoke. I put a cutting board with a bag of ice for weight on top while it cured. Well I went in the fridge after 2 days and the bag of ice had broken open and the salmon has been sitting in the water. I’m it’s not as firm, I’m hoping a night in the fridge will firm it up to the texture I’m used to pre-smoke. Anybody have any safety concerns tho. I’d think it cured in that water solution the same as it would when just rubbed with it but though worth a shot throwing it out there to see what folks thought. It was 5 LBs of king salmon so not cheap, guessing flavor might be off but my though is it will be safe. Any thoughts?

 

[pc farmer]

Cure #2?

 

[BB-que]

Cure #2?

Fat fingered - #1

 

[daveomak]

I'd leave it on a wire rack uncovered in the refer for a few days to dehydrate and check the texture... If it gets OK... I think I would skip the ice water soak and continue with the recipe.. Not to sure really... Shoot from the hip and call it a valuable lesson... I'm sure it will be edible and probably really good...

 

[tropics]

I agree with Dave and I think you may want to edit your post an fix the cure # JMHO
Richie