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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-15-2011, 09:07 AM   #1
Brewmaster
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Cool Dry Cured Salmon

I dry cured some salmon last night and will be smoking it tonight.

So here is what I have done so far.

This is enough for two filets

Dry Brine
1 lb. sea salt
1/2 lb. brown sugar
1 tbs. saltpeter
1 tbs. white pepper
1 tbs. crushed bay leaf
1 tbs. clove

I trimmed the filet to make it look nice and uniform.




Wrapped in food service for 4 hours in the fridge.


Rinse off the brine and back in the fridge for at least 8 hours. It will be dry to the touch. This picture is after 6 hours.



I will be smoking at 190 degrees with some apple to and internal temp of 140. It should take about an hour.

I will get some pictures after the smoke.

Cheers,
Nate
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Unread 12-15-2011, 09:11 AM   #2
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Looks great, what purpose does the saltpeter have in the dry cure.
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Unread 12-15-2011, 09:18 AM   #3
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Quote:
Originally Posted by JONESY View Post
Looks great, what purpose does the saltpeter have in the dry cure.
Saltpeter is the curing agent (sodium nitrite). It is optional really. I added it this time because I am making one for a party and one for a coworker. I don't know how long the filets will be sitting out for consumption, so it is a little insurance. During the curing process and cooking process the filets will not be in the danger zone very long so that is why it is optional.

Cheers,
Nate
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Unread 12-15-2011, 10:17 AM   #4
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I agree! It looks like its gonna be awesome!

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Unread 12-15-2011, 08:34 PM   #5
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Saltpeter IS NOT sodium rite

saltpeter is PURE potassium NITRATE

Cure #1 1 lb salt
! oz (6.25%) sodium nitrite

cure #2 1 lb salt
1 oz (6.25% sodium nitrite
.64% sodium NITRATE
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Unread 12-15-2011, 08:49 PM   #6
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Quote:
Originally Posted by Brewmaster View Post
I dry cured some salmon last night and will be smoking it tonight.

So here is what I have done so far.

This is enough for two filets

Dry Brine
1 lb. sea salt
1/2 lb. brown sugar
1 tbs. saltpeter
1 tbs. white pepper
1 tbs. crushed bay leaf
1 tbs. clove

Cheers,
Nate
Are you sure that isn't supposed to be one CUP of salt and 1/2 CUP of sugar?

I can cure about 10 pounds of fish with my recipe which is 1 cup Morton's kosher salt and 2 cups sugar + some assorted seasonings.... I use about 2/3 cup of dry cure for a side of salmon.
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