Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
Got one thing off the to-do list today. I got salmon curing in the refrigerator. It'll get smoked on Tuesday, probably. Or Wednesday. Used two different recipes.
First is a simple Five-Spice mix
Ingredients (by weight of the filet)
2% coarse kosher salt
2% white sugar
1% Five Spice powder
0.25% cure#1
The second is a more complicated spice mix
Ingredients (by weight of the filet)
2% coarse kosher salt
2% white sugar
0.5% ground coriander
0.5% paprika
0.5% ground bay leaf
0.5% mustard powder
0.25% white pepper
0.25% onion powder
0.25% cure#1
In both cases, I whisk the spice mix to combine, rub the filet, and put it in a vacuum bag with all of the spice mix, distributing the spice mix as evenly as possible before vacuum sealing.
Then I refrigerate for two to three days before unbagging, rinsing off and patting dry. It goes back into the fridge on a rack overnight. The next day it cold smokes for 4 hours.
It gets repacked until needed. If it is going to be more than a week, I freeze it.
First is a simple Five-Spice mix
Ingredients (by weight of the filet)
2% coarse kosher salt
2% white sugar
1% Five Spice powder
0.25% cure#1
The second is a more complicated spice mix
Ingredients (by weight of the filet)
2% coarse kosher salt
2% white sugar
0.5% ground coriander
0.5% paprika
0.5% ground bay leaf
0.5% mustard powder
0.25% white pepper
0.25% onion powder
0.25% cure#1
In both cases, I whisk the spice mix to combine, rub the filet, and put it in a vacuum bag with all of the spice mix, distributing the spice mix as evenly as possible before vacuum sealing.
Then I refrigerate for two to three days before unbagging, rinsing off and patting dry. It goes back into the fridge on a rack overnight. The next day it cold smokes for 4 hours.
It gets repacked until needed. If it is going to be more than a week, I freeze it.