nrok2118
Full Fledged Farker
- Joined
- Jul 3, 2010
- Location
- Sellersville, PA
Since I made my easy soldering iron cold smoker, I really would love some cold smoked salmon. Im not familiar with "curing" food but research shows I basically can just wrap up some salmon in a salt and sugar mixture and compress in the fridge. But how long is really needed for this? Some sources say overnight, others say DAYS. I mean I love sushi, and raw salmon is at the top of my list, so if curing is only to add salt flavor and texture, does it really need to be that long? Otherwise if its for health reasons, whats the minimum I should cure it for?
Than, for clarification, Im gonna rinse it, test it for saltyness (too much and more rinsing), than back in the fridge on a tray for a good couple hours to form the pedicle (sp?). This stage I can also "flavor" the salmon with some pepper and maybe a little Jack Daniels? Than into some cold smoke for a few hours, and mellow in the fridge.
Sound Good? Great! O yeah, how long do I have to cure?:becky:
Than, for clarification, Im gonna rinse it, test it for saltyness (too much and more rinsing), than back in the fridge on a tray for a good couple hours to form the pedicle (sp?). This stage I can also "flavor" the salmon with some pepper and maybe a little Jack Daniels? Than into some cold smoke for a few hours, and mellow in the fridge.
Sound Good? Great! O yeah, how long do I have to cure?:becky: