Prawn ???'S

[Chris Nordling]

What's your favorite way to cure prawns, and have them stay usable and not get too soft?

Usually I like to pro-cure them, or food coloring or even jello. Sometimes I add salt to the color brines also in an attempt to stiffen them up. Sometimes this works, other times it's utterly useless, especially with pre packaged prawns.

So I guess my ?'s are:

1. Favorite coloring method
2. How much salt, cure etc..
3. How long do you let them sit in the mix, and then to dry
4. Finally, if oils, scents etc.. are used do you use them in the brine or in the rock salt storage.

Like I said, I'm trying to get them to last more than a trip, so any advice is appreciated. :grin:

Chris :cool:

edit: watched a "better" bite in the am on the Willamette before heading to the Clack to get zipped. Oh well. Next time.

[Chris Nordling]

Everyone must still be using herring :rolleyes:

Chris :cool:

[fishuntr2]

FWF1, I just dump my prawn's in my rock salt brine container that my herring and sardines are in. That goes for pre-cured and fresh vac-packed. I don't know if it matters but I did catch a springer last sunday on a red prawn that I had in my brine for better than a month. I don't use any thing except rock salt and a good dash of slamola powder.
Bob