Cure #1 or #2 for cold smoked salmon?

New2Q · March 2014

I know I need to freeze salmon (-4F for 1 week) to kill parasites, but do I need to use nitrite (cure #1) or nitrite/nitrate (cure #2) when making cold smoked salmon (lox)? What do the rest of you that cold-smoke salmon do?

The last time I made lox I didn't use any curing salt and I didn't get sick but I'd rather be safe than sorry, especially when things like botulism are possible. So you I use cure #1? "They" say that cure #1 is only for things that are cooked and if you don't cook it you should use cure #2. So should I use cure #2? Trying to get a handle on safety seems to end with most sites saying "don't do it" but I want to make lox so not doing it isn't an option I'll consider.

Maybe I'll have to accept some level of risk, and I'm OK with that, but how do I best minimize the risk?

jlsm · March 2014

I use plain salt to cure salmon. Google "salt-cured salmon" for a host of recipes.

New2Q · March 2014

Thanks @jlsm - I'm wondering if botulism is a problem with cured salmon.

There shouldn't be any harm in using cure #1 should there?

BizGreenEgg · March 2014

C. Bot is anaerobic bacteria than produces a lot of gas when in the vegetative state, enough gas to swell cans. Just cure in a vac vag or ziploc with mminimal headspace. If the bag swells, then things ain't right

New2Q · March 2014

So I don't need to worry about botulism after curing? I was under the belief that standard salt curing wouldn't kill botulism and the low oxygen environment while smoking is an ideal place for it to grow.

Cure #1 or #2 for cold smoked salmon?

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