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Post by Mango Man on Jul 28, 2024 19:45:05 GMT -5
It's been a long time but I'm going to cure some again. Anybody have any recipes they like?
Going by memory I used to use kosher salt, brown sugar and white sugar mix, orange slices.
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Post by ferris1248 on Jul 28, 2024 19:47:08 GMT -5
I have no clue but am interested in the results.
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Post by drivinmike on Jul 28, 2024 19:53:21 GMT -5
Are you going to smoke it after the cure, or do it as straight cured and sliced?
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Post by Mango Man on Jul 28, 2024 20:10:28 GMT -5
Strait cure. I'll keep you in the loop Ferris.  |
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Post by mackeralsnatcher on Jul 28, 2024 20:19:02 GMT -5
I buy the brown sugar salmon at publix often.
Thats all i got.
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Post by bswiv on Jul 29, 2024 3:54:02 GMT -5
We've done salmon, tuna and a number of white fish.....
Sugar and salt in basically equal measures.....
Only value to kosher salt is the generally larger crystal size... hence any slightly coarser salt of choice works good.
Light brown sugar is a good middle of the road choice.
Dill......lots of fresh dill....that was always a good taste on salmon and tuna.
Sour orange..... sparingly.....or even only in on spot in case you don't like it.
Of more critical importance is the salmon you start with. We liked ours scaled...not skinned.
A better grade of Atlantic where the fillet off the side of the fish is in the 2-3 pound range as this is thick enough but not so thick to where it'll take too long to do properly.
King or Coho is okay....but be sure they are nice and fatty. Sockeye as sold in most places is cat food.
The rince are dry step is important.... follow it.
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Post by madm002 on Jul 29, 2024 9:33:38 GMT -5
I try to keep it simple and old school. Equal parts of light brown sugar and kosher salt but you can put all kinds of stuff in it. Rinse the salmon first, I prefer Coho. Dry it off and cover with the salt/brown sugar rinse. Wrap it in foil then plastic wrap. Set a heavy pan on it for 12 hours. Flip it and go anonther 12 hours and you are done.
Now if you are going to hot smoke it, which is what I do, I just leave in with the mixture on it for about 3 hours in the fridge. Then I rinse it off and let it set in the fridge for as much time as you can. This sets the pellicle which absorbs the smoke. I smoke it with apple wood at 325 until the temp is 135 ish. So much better than store bought.
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Post by garycoleco on Jul 29, 2024 18:22:11 GMT -5
I don't like Salmon at all, however my good friend is married to a Dane. She make a cured Salmon that is nothing short of amazing. Here's what I know from watching her. She would never give me the recipe.
She makes herb and citrus extract using everclear white liquor. That's her base. Dill, lemons, oranges, black pepper, chili peppers...... Whatever you like. She also use about 1.5:1 ratio of coarse kosher salt to white sugar.
She dips the Salmon into the liquor and then buries it in the salt/sugar mixture. She did tell me that she uses a longer cure time because she likes a firmer texture. 2 days was too raw for her
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Post by bswiv on Jul 29, 2024 18:32:27 GMT -5
I was not clear on the rinsing and drying.....that is AFTER it is cured.
Lots of ways to accomplish the same basic thing......reducing the moisture content and curing it a bit so it holds longer.....which is the reason so many cured or acidified or pickled or dried types of food were originally created, basically to preserve.
Anyway........meat to meat with a layer of salt/sugar/flavorings between and then all around. A little pressure from above.....and drain the resulting liquid. We usually went 48 hours or even a little longer.....but.....not really necessary to go that long.
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