curing time

[kandh]

ime new to smoking, this will be my first fish.... the recieps say cure to individual preference but as i have no previous experience its impossible to tell ...... how long would you cure cod or salmon in a salt and sugar mix as a first timer........ i will be hot smoking, regards harry

[Smoking Duck]

Harry,
If you could post the recipe you're using to cure the fish, it might be easier for folks to tell you.  I usually do an overnighterwhen brining the fish but I guess that would depend on what exactly you're doing with it.

Thanks!

SD

[kandh]

hello..... no reciepe , havnt found one for cod...as a novice i thought i could get some large cod fillets, cure them in a salt /sugar mix and later bung it in the smoker then get eating. harry

[manxman]

For cod and similar I just dilute enough salt in warm water so that an egg will float in the mixture, this is then cooled to fridge temperature for use. The length of time the fish remains in the brine is obviously dependent on fish / fillet size.

If I use sugar the ratio of salt : sugar is generally 2:1.

However I found this info in my records from when I started smoking fish regularly, it is from the Michigan State University which gives more detailed information which may be of help:

Curing

Cure the fish in salt, either dry or in a brine. If dry curing fish, follow the procedure for salting. Dry
salted fish will have a high salt concentration and will need to be freshened before smoking.

The goal of brining is to produce a thoroughly and uniformly salted product. A basic brine consists of 1 cup
salt to each gallon of cold water (30 salimeter). Sugar, spices, and saltpeter are often added to the brine.
Here is one recommended sugar spice brine:


1 gallon cold water
1 cup salt
1/2 cup sugar
1 teaspoon saltpeter (optional)
*Cloves
*Bay Leaves
*Pickling spices
*Sage


*optional

Use a mixture of spices at the rate of 1 tablespoon per gallon of water.

Another spice formula is 1 tablespoon whole cloves and 1 teaspoon bay leaves per gallon of water. Saltpeter may
or may not be added, according to personal preference, but it does provide a margin of safety against botulism.

Place fish in a large nonmetal container so they lie flat. Cover with brine. use one gallon for each 4 to 5
pound of fish. Use a plate or cover to weight down fish enough to submerge them without packing them together.
Allow fish to cure in the coldest part of the refrigerator (34 to 38 Fahrenheit) for the appropriate time.

There is no one time which is right for all fish under all conditions. Brining times vary because brine
concentration and amount, and fish condition and size affect how quickly and how much salt will be absorbed.

TABLE OF BRINING TIMES

(for a brine of 30 salimeter, 2 parts brine to 1 part
fish)
                                                 
  Size                           Condition                   
                                 Fresh       Refrig.       Thawed   
1/2 to 1 inch thick,     18 to 24       16         12 to 14 
fillets or split                hours        hours        hours     
fish                                                         
Large whole fish          48 to 72     36 to 60     24 to 48 
10 lb. or larger              hours        hours        hours     



Salt Concentration- The stronger or more concentrated the brine, the shorter the brining time required. However,
short (more concentrated brine) brining times will not salt fish as uniformly as slow (less concentrated brine) times.
A brine concentration of 30 to 40 salimeter is recommended.
This is about 1 or 1 1/4 cups salt for each gallon cold water.

Amount of Brine to Fish
The amount of brine to the amount of fish affects how uniformly and thoroughly the fish will be salted. A good
ratio is 2 parts brine to 1 part fish. One gallon of brine weighs about 9 pounds. This means you would need 20
pounds (about 2 gallons brine) for each 10 pounds of fish.

Rate of Brining
Muscle fibers of freshly caught fish are still intact. Intact muscle fibers absorb salt slowly. Freshly caught
fish will require about 18 to 24 hours of brining. Fish held in the refrigerator for 24 hours will absorb salt
faster (about 16 hours). Thawed fish absorb salt still faster and will be thoroughly brined in 12 to 14 hours.
Usethese times with brine concentrations of 30 to 40 salimeter.

Size
Brining times are affected by the thickness of the fish pieces. Fresh pieces 1/2 to 1 inch thick require 14 to 16
hours of brining. A large, whole fish such as salmon, requires 48 to 72 hours of brining. For such large fish,
the concentration of the brine should not exceed 30 salimeter.

DRYING

When fish are cured, remove from brine and rinse thoroughly. Fish may be dried in the smokehouse or in a
protected area with heat and air circulation. Place fish on smokehouse hangers or racks wiped with vegetable oil, and
allow surface to dry. A shiny skin-like pellicle will form on the fish surface. The pellicle seals the surface and
prevents loss of natural juices during smoking.

Fish require approximately 1/2 hour of drying at 70 to 80 degrees Fahrenheit before smoking. Air circulation and
humidity will affect the time. A fan will speed the drying process.



Hope this is of help, I have never used saltpetre as an optional extra. The spices are also optional extra's and can be left out.

[kandh]

THANK For that i will get on it straight away/.......... regards harry