Recipe - Dry Cure For Fish

1 cup Pickling salt
1 cup Packed brown sugar
Three fourths teaspoon Pepper
One half teaspoon Ground allspice
One half teaspoon Ginger
One half teaspoon Crumbled bay leaves
2 Garlic cloves; pressed

The brown sugar of this flavorful cure is especially good with salmon and
steelhead, though it is also excellent with other fish. This recipe makes
enough cure for approximately 10 pounds of fish. Use it for fillets,
steaks, or whole small fish.

Combine the ingredients, and rub well into fish. Place in a nonmetal
container for several hours or overnight, depending on the size and amount
of fish. Rinse fish well in cold water, rubbing slightly to release excess
salt. Pat dry, then allow to airdry for several hours until fish acquires
a glaze. Smoke according to your smoker's directions.
Recipe By : The SmokedFoods Cookbook ISBN 0811701166

Posted to bbqdigest V4 #41

Date: Tue, 12 Nov 1996 13:44:01 0500

From: "Garry Howard" g.howard@ix.netcom.com

NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

Garry's Home Cookin' Website

http://members.aol.com/garhow/cooking