Shout out to
thirdeye
as his page HERE is the reason I did this. Been wet brining salmon for ever, so I had to try the dry cure.
Apparently I didn't take a picture of the fish before or after laying it on top of the cure. Probably a little too much of the "Chef's Helper" after work that day.
So here we go with the salt/sugar cure. I made it according to the recipe with the exception of using powdered ginger as I have no cracked. Put it in the saran wrap at about 1900 Thursday night.
Friday morning before leaving for work (yes... the clock is correct. I'm an early riser) washed off the cure. Oh wow did it turn into quite the syrupy goodness, and put a beautiful color on the fish. It sat in the cure for almost exactly 8 hours. Tossed it on a rack in the fridge for the day while I was at work.
Came home and gave it it a nice grind of this stuff. It's the only thing that goes in my pepper grinder
Action shot from the pellet pooper. Running Lo Smoke (160F) with a mix of alder and cherry. I used to just do my wet brined salmon at 225 til done, but since the new controller actually works and will hold the lower temp I'm trying this out. Ran it up to Hi Smoke (220) for the last half hour or so to get up to temp
Pulled at 140ish throughout the fish and tented for a while. Very little albumen doing this at a lower temp.
Didn't taste test yet. It's heading to a get together this afternoon. I'll follow up later. Thanks for looking.
Apparently I didn't take a picture of the fish before or after laying it on top of the cure. Probably a little too much of the "Chef's Helper" after work that day.
So here we go with the salt/sugar cure. I made it according to the recipe with the exception of using powdered ginger as I have no cracked. Put it in the saran wrap at about 1900 Thursday night.
Friday morning before leaving for work (yes... the clock is correct. I'm an early riser) washed off the cure. Oh wow did it turn into quite the syrupy goodness, and put a beautiful color on the fish. It sat in the cure for almost exactly 8 hours. Tossed it on a rack in the fridge for the day while I was at work.
Came home and gave it it a nice grind of this stuff. It's the only thing that goes in my pepper grinder
Action shot from the pellet pooper. Running Lo Smoke (160F) with a mix of alder and cherry. I used to just do my wet brined salmon at 225 til done, but since the new controller actually works and will hold the lower temp I'm trying this out. Ran it up to Hi Smoke (220) for the last half hour or so to get up to temp
Pulled at 140ish throughout the fish and tented for a while. Very little albumen doing this at a lower temp.
Didn't taste test yet. It's heading to a get together this afternoon. I'll follow up later. Thanks for looking.