Salmon cure question

[BB-que]

I cured 3 pieces of high quality fresh salmon for 48 hours using Cure #1 with a brown sugar/salt rub. completely covered the fish on both sides and in the fridge for 48 hours. 2 of the pieces of fish came out the texture I’m used to after the cure, the 3rd was softer than the other 2, not as soft as when it went in but still pretty soft feeling. They’re all in the fridge air drying now building a pellicle for smoke later. Should I be concerned that softer piece didn’t cure? And if the answer is yes is there a way to “simple” re-cure it. Like I said they were treated the same so not sure why it doesn’t have that cured stiffness of the other 2 pieces. And again, this is good quality salmon from a very reputable local fish counter. Thoughts?

 

[BandCollector]

I have never experienced that before and sorry I cannot help you but I am anxious to see what responses you receive from those in the know.

John

 

[SmokinAl]

I wouldn’t worry about it. It should tighten up after it’s dried & smoked. If it doesn’t, as long as you used the right amount of cure it will still be safe to eat. After slicing & vac packing mine I freeze it for a few days to kill any parasites that may be in the fish. As an extra precaution I also use sushi grade salmon. But it’s probably overkill.
Al

 

[BB-que]

I wouldn’t worry about it. It should tighten up after it’s dried & smoked. If it doesn’t, as long as you used the right amount of cure it will still be safe to eat. After slicing & vac packing mine I freeze it for a few days to kill any parasites that may be in the fish. As an extra precaution I also use sushi grade salmon. But it’s probably overkill.
Al

Thanks Al, I I slice and freeze in packs so good to know that’s gonna take care of any slight risk and there is

 

[daveomak]

I use a dry kosher salt, white sugar and cure#1...
I make up a mix... and adjust according to the size of the hunks...

the mix...
90 grams kosher salt...
90 grams white sugar...
14 grams cure#1...
total mix 194 grams ...
19.4 grams per pound of fish...
Uniformly sprinkle over the fish...
Refrigerate in a container that will capture moisture...
Leave from 24-48 hours in the refer....
The salt will be 2% regardless of how long it's left...
Cold water rinse and it's done...
USDA allows up to 200 Ppm nitrite in salmon.
I also add... click on the link below...
McCormick Perfect Pinch Garlic & Herb Salt-Free Seasoning
I've been using this for years on my fish.

 

[BandCollector]

daveomak

Quick question
Do you add the McCormick Perfect Pinch to the brine or do you add it to the salmon when smoking?

Thanks,

John

 

[daveomak]

I sprinkle it on the fish after sprinkling on the cure mix... I don't weigh it or add it into any calculations...

 

[thirdeye]

Sometimes.... the thin belly strips will be a tick softer than the regular body or tail sections, I think it's from the higher fat contend. But curing skinless fillets for that length of time plus having Cure #1 in your dry mixture I wouldn't worry at all.

 

[indaswamp]

Did you stack the fillets while curing? If so, that will slow the cure equalization down...