Keeping cured smoked salmon

Vicki

I'd 86 it. I get a whole side of salmon and make some smoked and some gravlox for my wife. After the curing process is done for the gravlox I slice it up and put it in Glad type plastic storage containers. If I get a yield of 3 containers 2 go in the freezer. Same thing with the smoked. You can thaw it and it's just like you freshly made it. Figure 10-14 days in the fridge in a container like those Glad ones (I actually use ShopRite containers). Now if you had used those sealer bags and not opened it since you made it maybe a bit longer. But then I'd 86.

I wasn't sure, as it is salt cured. It is a small piece, maybe just enough for a half recipe of cream cheese spread. Not that important, I don't want to get anyone sick. I will chuck it. It was one of those things where I was gonna use it, then forgot about it. Thanks Mike for replying.

Vicky,
If properly cured 70-80% salinity, it can keep for months in the fridge.

I used Karens CS recipe where you cover it in almost two inches of kosher salt back in the fridge for 8 hours? still sound good? Is that enough.

Sorry I cant help you. The reason I use a wet brine is, the salinity can be measured taking any guess work away.

Thanks anyway. I will look into it.