Needing brine and/or brine nitrate info

[Crabby Chris]

Hello.. Merry Christmas to all.. looking for brine and/or nitrate brine recipe for smoking fish. Also once brined, smoked and containerized, what is it’s shelf life under refrigeration?

 

[BandCollector]

This is what I use for smoked salmon:

For each pound of fish I use 40 grams of dry cure. Then add 1.5 grams of Prague #1 Pink Insta Cure to each 40 grams of dry cure. I suggest you get an accurate scale to measure each ingredient.

29.3 gr of Dark Brown Sugar
9.6 gr of Kosher Salt
.46 gr of Black Pepper
1.3 gr of Granulated Garlic
1.5 gr of Cure #1

When salmon reaches 140˚ to 145˚ internal temperature I pull from my smoker.
Vacuum pack serving sizes ( I usually use mine for hors d'oeuvres at parties) and you are good to go.

I hope this helps,

John
BandCollector