I only brine salmon for now. My brother sent me insta-cure. He suggested trying the Smoking places locally. I guess I’ll try them. I make my own brine for smoking, usually with sea salt, but I like to send my friends and relatives in the lower 48 the Smoked salmon. It’s usually pretty warm down there so the insta-cure keeps it from spoiling. Thanks for the help. I’ll look at the insta-cure ingredients and try to figure it out myself or ask the local smokers for help. Thanks again. Vicki
I have a variety of cures I use, depending on what I’m making; it’s the hell of traditional meat curing – everyone’s old recipe calls for whatever was available at their local general store. Bacon merits a different nitrate system than, say, fish.
I’ve never mixed the nitrites and nitrates. Do you have a recipe?
Curing is easy, Once you have the method of Healing. [:)] Vicki
I always get nitrites and nitrates from the pharmacist, and mix them into my own sugar and salt cures. Any pharmacy should be able to order you USP grade stuff.
Eric, Who Needs To Be Cured Of Lots Of Things
I would like to find the least expensive Sodium Nitrate based Cure for brining Salmon to ready them for Smoking. Shipping prices are the worst to Ship anything to Alaska.[8)][?]
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