Using Curing Salt for smokin fish/meat

[Mnfisher]

Does anyone use this cure salt from the butcher shop. Is it added to the salt brine? How much? Also, how much salt do you need to float an egg? I don't want my fish too salty and have used 1 cup to 1 gallon water but the egg still doesn't float. (the fish tastes good though) I read somewhere that you should use a fresh egg...might be kind of hard to do buying store bought eggs. Comments/help is appreciated!

[reinhard1]

take a look at the main forum [cooking recipies] and you will see for example 'great smoked fish recipies' and more. there are more recipies and brine suggestions on this forum. curing salt is used for smoking [ smoked sausage, summer sausage ect]. kosher salt is what i use but you will see many suggestions on the main forum. good luck.