curing loose salmon eggs

If you are new to it, some of the commercial cures you'll find at All Seasons or other spots work just fine.  If you don't want the color go natural.  I normally hit them with some boric acid, salt, a little sodium sulfite if I can get it  (I used to work in a lab, but it is used inthe restaurant business as well for keeping greens green), enough water to get all that into solution while heating, and then cool it and add it to the eggs.  They end up like little rubber balls but they still milk.  You also might want to visit the archives of this site as this discussion has happened a lot in the past.
 
L13

I no longer cure my eggs. I break them down into 1/4 bags and freeze them. When I need new eggs I bring them out of the freezer and tie them up and fish. This is the first year trying this method, but I've learned the ways of the old timers, so far it has worked well for me.