I made a small batch of candied salmon from sushi grade fish a week ago and had a leftover cure solution that was still mostly salt and maple syrup. I was gonna toss it but my mom made another batch with the same cure. The fish is in the dehydrator now and I’m wondering if I should tell her to toss the fish. She said she added more salt to the cure, but I’m worried about pathogens. Should we toss the new batch? It’s quite a large batch that we both don’t want to go to waste, but if the dangers outweigh the pros, I’d rather just start over.
by Creepy_Damage7776