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Unread 01-15-2013, 11:30 AM   #9
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Join Date: 01-14-06
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Originally Posted by IbrahimSS View Post

I'm at the end of the curing and drying process for my salmon and I'm totally unsure if I'm doing this right. Can you experts comment if this looks good or if it's under cured or under dried?

I used a simple 4:1 brown sugar to kosher salt cure.


Your color looks just fine.....Like the others mentioned, the color will vary from species to species, and also vary between wild caught and farm raised. In fact many farm raised fillets have color added. All the descriptions of texture and feel were better than I could have described them, so I think you are good there too. Your fillet does look a hair dry down toward the tail, but you will figure this out when eating (and it might just be the light in the photo).

Here is some cured steelhead drying so you can see the color of some of mine... I season them before the drying step because it anchors better, and seasoning is optional on cold smoked salmon.

A couple of tips,... I usually cut off the belly strip and the tail. The belly is really fatty and the tail dries easily... plus they are of different thickness than the main body, so they take more smoke. Trimming the fillets also makes the fillets easier to slice.

Here is some of my cold smoked Nova lox so you can see the finished look. Just be sure to slice it really thin and enjoy...


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