Mad Hunky Salmon

[disco]

I usually make my own salmon brine but I got some Mad Hunky Dry Salmon Cure and it is easier to use a mix so I gave it try.

The product is easy to use. It comes with a pack of salmon cure spices and a curing salt. You mix 50 ml (3 tablespoons) of the spices with 25 ml (2 tablespoons) of the curing salt. You then use 15 ml (1 tablespoon) of the mixture per pound of salmon.

I mixed the spices and sprinkled it on a nice Sockeye fillet that weighed about 500 grams (1 pound).



I wrapped the salmon in plastic wrap and refrigerated for 36 hours.

I smoked it at 180 F to an internal temperature of 145 F. That took about 1 1/2 hours.

I did a video of this project:


The Verdict

The salmon was firm but not hard. The cure starts with a sweet taste but follows with onion and herbs. It isn't too salty, just right. I really liked this.

Disco

 

[yankee2bbq]

That looks good!
Where did you find that brine mix?

 

[disco]

That looks good!
Where did you find that brine mix?

You can order it online. Just search Mad Hunky Meats.

 

[SunnyDC]

Wow, there's the mark I missed with my first try at smoked salmon! That looks amazing. :)

 

[HalfSmoked]

As it goes another fine job by The Leader of great meals.

Warren

 

[Hank R]

Di you find it in Canada ?? Was there a problem at the boarder importing it??

 

[SonnyE]

Beautiful Disco!
And Wow! What an appetizing plate!

So it looks like you dug out the smoker....

 

[SonnyE]

The product is easy to use. It comes with a pack of salmon cure spices and a curing salt. You mix 50 ml (3 tablespoons) of the spices with 25 ml (2 tablespoons) of the curing salt. You then use 15 ml (1 tablespoon) of the mixture per pound of salmon.

This brings up the question:
If you have a Product that calls for adding curing salt, can you keep any left over that is mixed?
Or just mix it in a batch and save it for when ready to use it?

Or does it degrade once mixed? (I suspect this is what it doesn't come premixed.)

I know, real rookie question. But one I've wondered about.

 

[TomKnollRFV]

Ooh I might order some of this to try on other fish as well :)

 

[disco]

Wow, there's the mark I missed with my first try at smoked salmon! That looks amazing. :)

As much as I like doing my own recipes from scratch, this product was very tasty and easy.

 

[disco]

As it goes another fine job by The Leader of great meals.

Warren

You are too kind to a fat old Canadian!

 

[disco]

Di you find it in Canada ?? Was there a problem at the boarder importing it??

You can order it from Canada but the shipping is steeper. I had it sent to some friends in Montana who were coming to visit.

 

[disco]

Beautiful Disco!
And Wow! What an appetizing plate!

So it looks like you dug out the smoker....

Mad Hunky Meats:
https://madhunkymeats.com/shop/

Sadly, I have had the pleasure of digging out the smoker several times. She Who Must Be Obeyed suggests I am a few fries short of a happy meal and a sane person would wait for spring to smoke. Fortunately, I am still not sane.

 

[disco]

This brings up the question:
If you have a Product that calls for adding curing salt, can you keep any left over that is mixed?
Or just mix it in a batch and save it for when ready to use it?

Or does it degrade once mixed? (I suspect this is what it doesn't come premixed.)

I know, real rookie question. But one I've wondered about.

Curing salts, if kept dry will last almost indefinitely. Curing mixes with herbs and seasonings will degrade over about six months. I personally would never keep any dried herbs longer. So, if you've mixed the two, I would suggest keeping the mixture for no more than six months.

 

[disco]

Ooh I might order some of this to try on other fish as well :)

Please let me know what you try. I intend to mess around with the mixture in various ways too!

 

[TomKnollRFV]

You bet Disco! :) Soon as I order it..I've got like multiple BBQ related orders I'm waiting on now.

 

[disco]

You bet Disco! :) Soon as I order it..I've got like multiple BBQ related orders I'm waiting on now.

So much smoking to do, so little time!

 

[gmc2003]

Fine looking plate of salmon Disco. I like it paired with the vegetable melody. The Mad Hunky sounds like a tasty rub.

Point for sure.
Chris

 

[HalfSmoked]

Thanks for the like Flatbroke.

Warren

 

[disco]

Fine looking plate of salmon Disco. I like it paired with the vegetable melody. The Mad Hunky sounds like a tasty rub.

Point for sure.
Chris

Thanks for the point, Chris!