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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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Racking is used to dry rather large fish with a low fat content, such as cod, hake, or even flounder. The fish are cut in half, then the backbone, rib bones, and head are removed, leaving the collarbone intact. The sides of the fish are cut into long strips about 1 inch wide; these are left joined together at the collarbone. After being washed, the fish are soaked for an hour in a saturated salt brine (that is, a brine with enough salt to float an egg). They are then hung by the collarbone in a dry place, out of direct sunlight. Drying takes from 1 to 2 weeks, after which the fish can be stored for future use.