{"id":8666,"date":"2022-07-28T14:44:16","date_gmt":"2022-07-28T20:44:16","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8666"},"modified":"2023-01-23T11:16:47","modified_gmt":"2023-01-23T18:16:47","slug":"basic-dry-cure-for-smoking-salmon","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/07\/28\/basic-dry-cure-for-smoking-salmon\/","title":{"rendered":"Basic Dry Cure for Smoking Salmon"},"content":{"rendered":"<p>This is a dry cure that can be used on about five pounds of <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/10\/11\/alaska-salmon-with-copper-river-bbq-sauce\/\">fish<\/a> such as salmon. Read more in Mike Stines&#8217; article <a href=\"http:\/\/fiery-foods.com\/smoking-101\/169-game-and-specialty-meats\/3193-three-takes-on-making-bacon?showall=1\">here<\/a>.<\/p>\n<p><span class=\"wpurp-recipe-description\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<h2>Basic Dry Cure for Smoking Salmon Ingredients<\/h2>\n<ul>\n<li>2 1\/4 tablespoons (1.3 ounces or 37 grams) coarse kosher salt<\/li>\n<li>1 1\/2 tablespoons granulated sugar<\/li>\n<li>1 level teaspoon pink salt<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Combine all the ingredients in a small mixing bowl. This cure will keep, covered, for several months.<\/li>\n<\/ol>\n<p>Photo by cottonbro via <a href=\"https:\/\/www.pexels.com\/photo\/salmon-fish-3296274\/\">Pexels<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.<\/p>\n","protected":false},"author":10,"featured_media":8667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[1180,1182,142,1181],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8666"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8666"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8666\/revisions"}],"predecessor-version":[{"id":8669,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8666\/revisions\/8669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8667"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}