dry cures for cold smoking

dry cures for cold smoking

Postby jagos12 » Fri Mar 25, 2005 6:22 am

hi,
can anyone recomend a dry cure for trout that are going to be cold smoked? i would be gratefull for any help here
thanks
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Postby Deer Man » Fri Mar 25, 2005 8:36 am

here are a couple of cures from Keith Erlandsons HomeSmoking and Curing.

dry cure for fish
8LBs salt
4LBs brown sugar
2oz saltpetre
4 tablespoons white pepper
2 tablespoons garlic powder


Special dry cure for fish
8LBs salt
4LBs brown sugar
2oz saltpetre
6 tablespoons garlic powder
6 tablespoons crushed cloves
6 tablespoons onion powder
6 tablespoons crushed bay leaves
6 tablespoons crushed mace


Small filets 1 1/2-2lb cure for about 5-6 hours
medium fillets 3-4Lb 8-9 hours
fillets 5 LB plus require 12-14 hours

Wash well after curing then soak in water for 5 mins.
Trout should be placed in the smoker wet after rinsing off the surface cure.
Last edited by Deer Man on Fri Mar 25, 2005 9:40 pm, edited 1 time in total.
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Postby aris » Fri Mar 25, 2005 8:39 am

I wonder if Franco's bacon cure would do the same thing on a slab of salmon.
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