I know, Atomic Smoke and others will give me an I told you so, but here are more salmon filets in the dry brine!
Since we are going to be in the 40s at night for a couple of days, we decided to cure a couple more filets so the bride will have her salmon fix for a couple of months.
Each filet was just over 2 pounds each before I sliced off the tail and belly meat. Pay no attention to the other goodies, they are in different threads.
I mixed up a batch of dry cure and covered the filets up with them.
1 part brown sugar to 2 parts kosher salt. I also added cure #1 and some white pepper.
The tails and bellies were seasoned and then pan cooked for supper! Not a real pretty plate shot, but I was hungry!
I'll start the smoke tonight after my brisket is done.
Since we are going to be in the 40s at night for a couple of days, we decided to cure a couple more filets so the bride will have her salmon fix for a couple of months.
Each filet was just over 2 pounds each before I sliced off the tail and belly meat. Pay no attention to the other goodies, they are in different threads.
I mixed up a batch of dry cure and covered the filets up with them.
1 part brown sugar to 2 parts kosher salt. I also added cure #1 and some white pepper.
The tails and bellies were seasoned and then pan cooked for supper! Not a real pretty plate shot, but I was hungry!
I'll start the smoke tonight after my brisket is done.
