vacuum packed:

[TundraIII]

If I vacuum pack my smoked salmon, how long can I safely keep it refridgerated? This
stuff I have right now is too good to freeze but I'm trying to make it last awhile. Freezing
makes it kinda mushy I think. Thanks , Mike

P.S. Most brine recipe's call for 1/2 cup of salt, I use less, probably around 1/4 cup or so

[Master Baiter]

I have kept mine for few years so far as long as the seal holds. You will know when it goes bad, it will turn dark and get hard. I have only had to throw away a few small packages out of many over the last three years.

I use about 3:1 to 4:1 ratio sugar:salt.

[ 04-25-2002, 04:41 PM: Message edited by: Master Baiter ]

[Huntar]

It depends upon how it was "cured", and the moisture content, as well as the max temp it reached. If sodium nitrate was in the cure, it will keep a long time. If it was only a salt brine, and if it is moist, you better freeze it.

[Vinny]

I kept a vacuum packed Christmas present (smoked chinook) in the refrigerator 'til last month.

I was great!