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Article #273: How To Cure Salmon

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Before firing up the BBQ smoker, many to you.
chefs will either cure or brine the fish This recipe is a great tasty alternative
or meat as a way of adding extra flavor. to smoked salmon and it's also really
Curing and brining however have been easy to do, certainly no need for a
traditional methods of preserving food smoker. All that's needed is a polythene
for donkeys years and in today's bag, some salt, some treacle (or
refrigerated society the techniques and molasses) and a bit of time. It takes
skills have been on the wane. That was of about a week to cure and I like to start
course until outdoor cooking became such out one Saturday so that it's ready for
a popular recreation. So rather than the next weekend.
becoming obsolete they have started to Ingredients:-
make a comeback. · 1 large salmon filet (skinned)
My research into curing started when I · 4 tablespoons treacle or
started writing for and as my research molasses
evolved, so did my interest. Even to the · 1 tablespoon salt
point where I started to experiment with Method:-
curing and brining simply as a way to Place the salmon in the polythene bag and
preserve food and forget about the tip in the salt and treacle / molasses.
smoker. Seal the bag and give the ingredients a
The science behind curing is that the good "mulch" around to make sure that the
salt slowly sucks the moisture out of the salmon is covered in the salt / treacle
food, effectively acting as a desiccant mix. Place the mix in the refrigerator
and drying it out. Bacteria that normally and leave for a week.
would grow on the food are unable to do When the week is up, remove the salmon
so because the substrate doesn't contain from the bag and give it a rinse under
the one essential ingredient to help it the tap. Slap it on a board and slice
survive - water. really thinly. Please note that in order
So in essence the longer something is to slice thinly you need a very sharp
left to cure, the less susceptible it is knife - remember the sushi chef.
to bacteria and therefore the safer it is I like to serve it spiralled inside
to eat. This is the principle for cured canapé cases with a little
ham or indeed any dried meat. crème fraiche blob on top, you can
The curing process today is essentially also try it on a small circular cracker.
about salt for the desiccant and sugar It makes for a really tasty munchie to
for the flavouring. In the recipe below open up any barbecue cookout. But don't
I've used treacle as a sugar substitute - feel you have to wait for a barbecue, if
you can also use molasses. The flavours it's raining outside that what better way
are slightly different and I would argue to spend a Saturday afternoon than
that the molasses is slightly more subtle preparing a treacle cured salmon for next
but as ever, it's about what tastes good weekend?






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