Curing for dummies
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Curing for dummies
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!
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!
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
Re: Curing for dummies
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.
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.
Re: Curing for dummies
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?
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?
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
Re: Curing for dummies
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.
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.
Re: Curing for dummies
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.
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
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