Maybe if Lund or Archer read this post they will tell you the commercial procedure - but not their actual cure ingredient secrets. They almost always involve a preservative such as sodium sulfite for necessary tackle shop fridge shelf life. I have watched one of the best commercial egg cure operations in action, and they use a dry powder chem cure in large vats of eggs they usually get from large hatchery bid sales. Then they dry them out to some degree and pack as is; and some are packed in borax.

Some companies also use brine cures. I like the brine ingredient ratio posted above by Tyler for steelhead (I assume the salt is non-iodine). Then dry them out to toughen them for fast water steelheading and pack them in borax. For salmon fishing brine cure I suggest adding to the above - 1/4 cup of Pro Glo red coloring powder, 1/2 cup sodium sulfite, and dilute it all well in distilled water. You can also put in additional bite enhancing ingredients such as MSG (and several others you can find with the search feature). Don't dry these as much as steelhead fishing eggs. You want them to milk out well and look/feel natural in a larger cluster for chinooks in slower water than steelhead fishing.

RT