Curing for dummies

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Curing for dummies

Post  irish_admiral on Wed Dec 30, 2009 11:52 am

Hey, as we speak, I have some salmon smoking in my BBQ.

I cured it overnight with rock salt, sugar and pepper. In the morning there Seemed to be a lot of liquid at the bottom of the dish. I'm guessing this is normal?

How much salt/sugar do people use? the flesh also stiffened up a lot, presumably as the water got sucked out of it. I'm guessing that this is also normal...

Any tips or experience much appreciated!

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Re: Curing for dummies

Post  Mack on Wed Dec 30, 2009 6:02 pm

The liquid is totally normal.

I use 3 cups salt to 1 cup sugar. Fine salt is better to use, as it covers the flesh more easily (gets into all the nooks and crannies).

Smoke the Salmon for around 10 hours, it should keep for at least a week in the fridge, or it can be frozen.
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Re: Curing for dummies

Post  irish_admiral on Wed Dec 30, 2009 8:56 pm

Cheers mate.

How much do you use overall? My salmon has come out and tastes not bad, if a little salty - evidently I didn't rinse the salmon enough before putting in for smoking!

Would you also go for slicing into thinner pieces for smoking?

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Re: Curing for dummies

Post  Mack on Thu Dec 31, 2009 9:51 am

I rub the salt into the flesh all over, put it in a ziplock bag and refridgerate overnight.
If your salmon is too salty, you may not have rinsed it properly, or you can reduce the curing time.

I'll usually cut a fillet of salmon into about 4 pieces, just makes it easier to handle.
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Re: Curing for dummies

Post  irish_admiral on Fri Jan 01, 2010 12:11 pm

Cool... the salmon came off very nicely in the end. Just on some toasted french bread with cream cheese, or on its tod, very tasty. I'll be doing that one again, methinks.

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Re: Curing for dummies

Post  Mack on Sat Jan 02, 2010 10:30 am

Glad it worked out!
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