TODAY’S RECIPE: SEAFOOD DRY CURE

TODAY’S RECIPE:  SEAFOOD DRY CURE

This cure can be used for seafood and meat as well.  Don’t leave thin filets in the cure for too long as they will become very salty. The recipe will yield enough cure for 10 pounds of fish or meat.

Ingredients

1 cup picking salt

1 cup packed brown sugar

3/4tsp pepper

1/2tsp ground all spice

1/2tsp ginger

1/2tsp crumbled bay leaves

2 garlic cloves, pressed

Preparation:

Combine all of the above ingredients and rub into your fish or meat.  Store in a non metallic container overnight.  Rinse the fish or meat of any excess salt and pat dry. Let fish or meat sit for several hours until a light glaze forms.  Smoke using the techniques, temps & times you have learned from this column about and last but not least…ENJOY!

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