The Dry Cure

Preparation info

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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The dry cure should be started by first soaking the dressed fish in a light brine made with 1 cup salt dissolved in 1 gallon water for a period of about 1 hour. (You can actually start this initial brining as you dress the fish, timing the process after dropping in the last one; if I have a choice, I dress the larger fish first simply because they should have more time in the brine.) After soaking the fish, drain them but do not fully dry them. Have a dry cure ready, using the following 8-to-1 formula: