Newbie - tell me if am doing this salmon right

[equinn]

Hi All,

Looking for some reassurance I guess. I have never cold smoked anything and I have never smoked salmon at all. I want to cold smoke some salmon, just as a trial, only one piece. Its about 1.25 lbs. I made a dry cure using 1 cup kosher salt, 1 cup brown sugar, and 1/2 teaspoon of Prague #2. Cover the fish top and bottom and is now in the fridge. My plan is to let it cure for 24 hours, then rinse, dry, and let it sit in the fridge another 24 hours to form a pellicle. I plan to use an amazn smoke generator (also never used before) in my GMG overnight for 12 hours. I think I need to do it overnight because I'm in So Cal and the temps are still high during the day. Overnight, its in the low 50's. Is that low enough?? I'm also going to throw some cheeses on there.

I would appreciate any feedback. Don't want anyone to get sick.

 

[dirtsailor2003]

Couple things you should have used cure #1 not #2. Cure #2 is for long term curing and drying. Also your cure ratio is too high. 1.33 grams cure per pound of meat. For 1.25 pounds you would want 1.42 grams or just over 1/4 teaspoon.

give these a read:

http://smokingmeatforums.com/index.php?threads/making-lox-a-picture-guide.87043/

http://smokingmeatforums.com/index....ox-with-recipe-steps-plenty-of-q-view.106029/

 

[equinn]

Couple things you should have used cure #1 not #2. Cure #2 is for long term curing and drying. Also your cure ratio is too high. 1.33 grams cure per pound of meat. For 1.25 pounds you would want 1.42 grams or just over 1/4 teaspoon.

give these a read:

http://smokingmeatforums.com/index.php?threads/making-lox-a-picture-guide.87043/

http://smokingmeatforums.com/index....ox-with-recipe-steps-plenty-of-q-view.106029/

So is my salmon wasted, then? What can I expect?

 

[cmayna]

I personally would do the cheese separately, but if together, have the cheese above the fish, so if the fish drips......