I'm a bit hit and miss with my dry cure salmon process (I cold smoke). Sometimes it's great, sometimes it's oversalted as hell.
As a newbie, I see all over the internet, lots of different quantities of salt : fish lbs and curing time. Some recipes pack on the cure and leave it for 2 hrs, or 4, or 6. Some sprinkle and leave for 48 hrs. Seems like a lot of variance.
I know the sugar:salt ratio is a bit of personal taste so I'll leave that aside. I'm interested to know if anyone has a rule of thumb for lbs salmon : salt ratios, and how long you need to leave it to cure?
If there's a "right amount" of salt to add based on the fish weight that means I can't overcure another poor fillet, I'd love to hear it!
ps. I've just discovered SmokinAl 's lox recipe and can't wait to try it. 5lbs fish : 1.5 cups kosher salt : 1.5 cups sugar. It cures for 48 hrs, but maybe you could do less?
As a newbie, I see all over the internet, lots of different quantities of salt : fish lbs and curing time. Some recipes pack on the cure and leave it for 2 hrs, or 4, or 6. Some sprinkle and leave for 48 hrs. Seems like a lot of variance.
I know the sugar:salt ratio is a bit of personal taste so I'll leave that aside. I'm interested to know if anyone has a rule of thumb for lbs salmon : salt ratios, and how long you need to leave it to cure?
If there's a "right amount" of salt to add based on the fish weight that means I can't overcure another poor fillet, I'd love to hear it!
ps. I've just discovered SmokinAl 's lox recipe and can't wait to try it. 5lbs fish : 1.5 cups kosher salt : 1.5 cups sugar. It cures for 48 hrs, but maybe you could do less?