The great thing with curing your own salmon is that you know the quality of salmon you are dealing with.
Its simple - take one large side of salmon ( not farmed ) , di bone it ( take out the tiny bones that attach to the ribs )
Measure equal amounts of fine salt and brown sugar. Liberally coat , cover and store in the refrigerator over night. You can save your parsley stalks , dill stalks or other soft herbs and add them to the mixture.
In 18 hours your salmon will be cured, remove from sugar and salt mix , rinse slightly and dry with a clean cloth or paper towel.
I then cut the side into 4-5 large pieces, cling film and freeze.
Once frozen they can last up to 3 months in the freezer, when you want to use , simply remove from the freezer 15 minutes before you want to slice it, its best sliced slightly frozen, i find 0.5 cm slices the best, a sharp knife is good but a meat slicer is better.
Additional hack, add beetroot when curing to achieve a radiant reddish pink line around each slice.
Bon apetite
Hey that's an interesting post. I'll follow your account to see how you doing :). Please follow me @barteksiama.
yummi....
please follow and upvote me @klen.civil
Congratulations @wado! You have completed some achievement on Steemit and have been rewarded with new badge(s) :
Click on any badge to view your own Board of Honor on SteemitBoard.
For more information about SteemitBoard, click here
If you no longer want to receive notifications, reply to this comment with the word
STOP