I just bought about 12.5 pounds of skinless salmon fillets and I am going to make Salmon Lox out of it.
I am wanting to make a more precise dry cure recipe than what I have used in the past. I have made salmon lox before with great success but I had to ice bath soak/desalinate the salmon to remove some salt and I am wanting to eliminate the soaking step. I would like anyone's input on what they think of the following approach against their experience dry curing fish.
I will be using cure #1 for the weight of the meat so I will be good there.
I am thinking I will go with 2% salt (2% weight of the fish).
When I dry cure bacon I go about 2.25% salt and it comes out perfect.
I know fish is a more delicate and absorbs the dry cure more easily so I am thinking 2% will work but may still be too strong.
Maybe go 1.75%?
Thoughts?
I will also be doing 1% sugar and for flavor I'll be adding white pepper, true orange, and true lemon in place of orange and lemon zest.
My cure time will be 48 hours then I will rinse the meat and then let dry in the fridge for 36 hours before cold smoking with Alder for 4 hours.
I'm also open to smoking with some different woods that are know to be excellent on Salmon. So far I have liked alder but wonder if Maple, Cherry, or Apple would make for some interesting flavor.
I'm all ears and looking forward to your experiences and input :)
I am wanting to make a more precise dry cure recipe than what I have used in the past. I have made salmon lox before with great success but I had to ice bath soak/desalinate the salmon to remove some salt and I am wanting to eliminate the soaking step. I would like anyone's input on what they think of the following approach against their experience dry curing fish.
I will be using cure #1 for the weight of the meat so I will be good there.
I am thinking I will go with 2% salt (2% weight of the fish).
When I dry cure bacon I go about 2.25% salt and it comes out perfect.
I know fish is a more delicate and absorbs the dry cure more easily so I am thinking 2% will work but may still be too strong.
Maybe go 1.75%?
Thoughts?
I will also be doing 1% sugar and for flavor I'll be adding white pepper, true orange, and true lemon in place of orange and lemon zest.
My cure time will be 48 hours then I will rinse the meat and then let dry in the fridge for 36 hours before cold smoking with Alder for 4 hours.
I'm also open to smoking with some different woods that are know to be excellent on Salmon. So far I have liked alder but wonder if Maple, Cherry, or Apple would make for some interesting flavor.
I'm all ears and looking forward to your experiences and input :)