fungus
Fire Starter
- Sep 23, 2014
- 30
- 10
Hi,
I keep reading so many differing views on smoking salmon. many say dredge the thing in salt as much as it will hold onto. Some say brine, others say amounts that call for some weight of meat. While I could try to extrapolate a ratio from them I dont necessarily trust one particular recipe over the other.
So, i decided to use the same calculator I used for bacon making and this is what I ended up w
770g fresh salmon filet I skinned myself
14.2g sea salt
10.3 g sugar
1.9g cure#1
I baggied it and put it in my fridge sandwiched between 2 cutting boards weighed down by 9 lbs of curing pork belly.
I would like to cold smoke it asap (ideally tomorrow afternoon making it a 12 hour cure and a few hours to dry) but figure it may need more than over night.
Thoughts?
Gus
I keep reading so many differing views on smoking salmon. many say dredge the thing in salt as much as it will hold onto. Some say brine, others say amounts that call for some weight of meat. While I could try to extrapolate a ratio from them I dont necessarily trust one particular recipe over the other.
So, i decided to use the same calculator I used for bacon making and this is what I ended up w
770g fresh salmon filet I skinned myself
14.2g sea salt
10.3 g sugar
1.9g cure#1
I baggied it and put it in my fridge sandwiched between 2 cutting boards weighed down by 9 lbs of curing pork belly.
I would like to cold smoke it asap (ideally tomorrow afternoon making it a 12 hour cure and a few hours to dry) but figure it may need more than over night.
Thoughts?
Gus