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View Full Version : Curing Salmon - Anyone does it?



ptolemy
10-04-2013, 08:44 AM
As a kid, we used to cure most fish we catch in rivers... Now days I do it with Salmon, so I want wondering if someone else it too.

I get freshest possible salmon fillet, wash it and dry it, Then cover it with 2x salt to sugar ratio and add dill. wrap it on side with paper and put weight on it (other 2 sides should breathe. Stick it in fridge and empty out the liquid at the bottom. After 2 days, I change it to a different container and remove weight and let it sit another 2 days until it cures right through.

Then, I wash it and dry it and slice 1/4th inch. The texture firms up and it's a bit salty with dill flavor and subtle sweetness. It rarely lasts but when it's done, I slice it all together, put in a mason jar and cover it with oil.
I use it instead of smoked salmon and it ends up 1/2 the price and much more flavor.

It's crude but simple and seems to work very well.

Dardeau
10-04-2013, 08:49 AM
I cure all sorts of fish. My current favorite is albacore, cured then poached in oil.

WildBoar
10-04-2013, 11:04 AM
My wife does it pretty regularly with salmon. She skips the sugar in the cure, but othewise does a similar procedure to yours.

bear1889
10-04-2013, 06:02 PM
I've done grav lax before pretty tasty

berko
10-04-2013, 08:05 PM
we do sell that at the restaurant sometimes.

miketayl0r
10-05-2013, 02:51 AM
I've done beet cured salmon. Slice red beets and dehydrate for 24hrs. Buzz into a powder form. cure is 100% weight of salmon, 3% salt, 1% sugar, 1/4c beet powder. vac in bags "cryo-cure" for 48 hrs. rinse and slice! The outside will be a bright purple while the inside of the salmon is orange. beautiful and very tasty

jai
10-05-2013, 06:33 AM
we cure a lot of fish at work usally the suger salt raito is 60% suger 40% salt and we normally add orange lemon or lime and sometimes use brown suger and also when we do it its just a light cure to firm the fish up then we wash it off and smoke it.

Salty dog
10-05-2013, 07:57 AM
Yes. My mentor was from Norway.

K-Fed
10-05-2013, 11:36 AM
yup
https://scontent-a.xx.fbcdn.net/hphotos-ash2/521533_551025038251505_995576475_n.jpg
https://scontent-a.xx.fbcdn.net/hphotos-ash2/536544_551024641584878_96801154_n.jpg

ptolemy
10-06-2013, 08:43 PM
That salmon looks gorgeous. Did you also smoke it?

miketayl0r
10-07-2013, 01:45 AM
yup
https://scontent-a.xx.fbcdn.net/hphotos-ash2/521533_551025038251505_995576475_n.jpg
https://scontent-a.xx.fbcdn.net/hphotos-ash2/536544_551024641584878_96801154_n.jpg

wow! thats the exact same set we have with our beet cured salmon, except we have house made everything bagels and scallion cream cheese too.

jbl
10-29-2013, 01:56 PM
yeah, the cure for salmon also good for sea trout. I quite often do a brandade but with a herb salt with coley end pieces (cheap and sustainable, yeah!)

one I did for Christmas last year was with molasses. Really worked. Just painted on before an 80/20 salt brown sugar cure

JDA_NC
11-04-2013, 10:21 PM
I've done beet cured salmon. Slice red beets and dehydrate for 24hrs. Buzz into a powder form. cure is 100% weight of salmon, 3% salt, 1% sugar, 1/4c beet powder. vac in bags "cryo-cure" for 48 hrs. rinse and slice! The outside will be a bright purple while the inside of the salmon is orange. beautiful and very tasty

This is dope.

Do you (or anyone else who vac's their cured fish) seal it at 100%?

ChuckTheButcher
11-05-2013, 01:50 AM
My go to is 2:1 salt to sugar in the raw with fennel pollen, coriander and dill. Cure for 48hr and cold smoke.

ecchef
11-05-2013, 01:53 AM
I use the basic salt/sugar cure but substitute shiso leaf for the dill. Much brighter flavor.