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Author Topic: Curing Salmon  (Read 43 times)

Offline Electric Miner

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Curing Salmon
« on: October 17, 2020, 10:41:41 AM »
Got one thing off the to-do list today. I got salmon curing in the refrigerator. It'll get smoked on Tuesday, probably. Or Wednesday. Used two different recipes.

First is a simple Five-Spice mix

Ingredients (by weight of the filet)

2% coarse kosher salt
2% white sugar
1% Five Spice powder
0.25% cure#1

The second is a more complicated spice mix

Ingredients (by weight of the filet)

2% coarse kosher salt
2% white sugar
0.5% ground coriander
0.5% paprika
0.5% ground bay leaf
0.5% mustard powder
0.25% white pepper
0.25% onion powder
0.25% cure#1

In both cases, I whisk the spice mix to combine, rub the filet, and put it in a vacuum bag with all of the spice mix, distributing the spice mix as evenly as possible before vacuum sealing.

Then I refrigerate for two to three days before unbagging, rinsing off and patting dry. It goes back into the fridge on a rack overnight. The next day it cold smokes for 4 hours.

It gets repacked until needed. If it is going to be more than a week, I freeze it.

Offline mazo kid

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Re: Curing Salmon
« Reply #1 on: October 17, 2020, 05:22:19 PM »
Smoked salmon is GOOD! L@.

Offline AlaskanGuy

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Re: Curing Salmon
« Reply #2 on: October 17, 2020, 05:42:15 PM »
I am watching carefully (jh
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Offline ShotgunDave

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Re: Curing Salmon
« Reply #3 on: October 17, 2020, 08:32:29 PM »
I love smoked salmon.

Both recipes sound good.
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Offline Captainkirk

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Re: Curing Salmon
« Reply #4 on: October 17, 2020, 09:18:08 PM »
Smoked salmon is the bomb, boys!
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