Reply to "PICS Andi's Kippered Salmon"

idahomikeMember

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I am going to do a test run on this recipe. If it turns out like I hope it will, I will do the salmon my daughter brought back from the Oregon Coast. I want to use the Tender Quick just to get a little more cure. The directions say to use a 1/2 oz. per pound of meat. I am thinking that this probably needs to go on the meat before the dry brine so that you know you are getting the 1/2 oz per pound. I want to do this so that I can keep the fish in the vac-pack in the refrigerator. Anyone have any thoughts, suggestions, or experiance with this?

10/14/123:44 PM

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