Cold Smoked Halibut?

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Cold Smoked Halibut? Empty Cold Smoked Halibut?

Post  PjL on Tue Nov 17, 2015 5:06 pm

Has anyone tried curing/cold smoking Halibut.  I have just heard it is very good and done some reading about it.  Most of the info is how good it is and what posh chefs recommend it but nothing about curing times.

As it doesn't have a lot of oil/moisture content, I can't see the 48 hour dry cure I use for salmon being appropriate.  One clue is that it is cured for one day at a Scottish smokery, but no idea if that is brined or dry cure.

My instinct is to go with a 24 hour dry cure 50/50 salt/sugar, although I have seen a recipe that uses 2 to 1 sugar to salt to make it sweeter.

As halibut is expensive, I don't want to waste it, although, I have just done some tuna which turned out very good.

Any suggestions welcome.

Oops, I think I posted this in the wrong section... should it go under "cold smoking"?

Last edited by PjL on Tue Nov 17, 2015 5:08 pm; edited 1 time in total (Reason for editing : Wrong section?)

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Sausage Burner

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