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SALMON BACON

post #1 of 2
Thread Starter 

I SAW THIS PRODUCT RECENTLY, AT THE BOSTON SEAFOOD SHOW SALMOM N BACON.  DIDN'T GET TO TRY IT, IT'S FROM SOME SMALL SMOKEHOUSE IN AK, LOOKS INTERESTING.  ANYBODY GOT ANY IDEAS HOW TO DO THIS?

 

http://fredssmokedsalmon.com/home

post #2 of 2

I would assume (again I only say assume) that you would cure the salmon much like you would bacon.  I would go as much to say that you should try and use a bacon cure over a salmon cure. Bacon cures for about 1.5 days/lb. I would either try the same, or do 1 day/lb.  After that, dry it out to form the pellicle and then smoke it with either apple throughout or hickory halfway.  I would then suggest freezing it so it is easier to slice.

 

If you do this, please let us know how it turns out!

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