nrok2118
Full Fledged Farker
So I have a couple posts with questions about curing salmon and cold smoking, but figure Id start a new post to really whore it up around here:becky:
Dry brined a whole salmon side (cut in half) with a simple salt and brown sugar mixture about 2:1 sugar to salt. Let that go in the fridge for 21 hours under some pressure, rinsed it off, dried it, than hit it with a little Jack Daniels Honey and some pepper, toasted sesame seeds, and some parsley (needed something green and no dill).
Thats where it is now, back into the fridge to air dry and hopefully can get some smoke on it later in the day.
Color is off in the pictures, looks fresh raw but actually turned a nice reddish color.
Dry brined a whole salmon side (cut in half) with a simple salt and brown sugar mixture about 2:1 sugar to salt. Let that go in the fridge for 21 hours under some pressure, rinsed it off, dried it, than hit it with a little Jack Daniels Honey and some pepper, toasted sesame seeds, and some parsley (needed something green and no dill).
Thats where it is now, back into the fridge to air dry and hopefully can get some smoke on it later in the day.
Color is off in the pictures, looks fresh raw but actually turned a nice reddish color.
