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Started By
Message
re: My Method for Smoked Salmon
Posted on 7/19/17 at 6:35 pm to BigDropper
Posted on 7/19/17 at 6:35 pm to BigDropper
What does the cure do?
2
Posted on 7/19/17 at 7:21 pm to KosmoCramer
The cure... cures!
Traditionally cures were used to preserve food. They remove moisture and can be used to impart flavor. If you leave the cure on long enough you can extend the shelf life of the fish without any further cooking. I used the cure here mainly to add flavor, but also to remove just enough moisture.
Traditionally cures were used to preserve food. They remove moisture and can be used to impart flavor. If you leave the cure on long enough you can extend the shelf life of the fish without any further cooking. I used the cure here mainly to add flavor, but also to remove just enough moisture.
Posted on 7/19/17 at 8:14 pm to KosmoCramer
A lot of gravlox is just cured and not smoked. I cure with dill, salt, sugar and juniper berries for 3-4 days weighed down. The rinse well and let sit uncovered in icebox for a day. Then slice thin and serve.
Some is cold smoked which I can't do to save my arse.
And the farm raised are really a good way to do this and try different ways without breaking the bank. They aren't as good as wild but they are an economical alternative and they have gotten better over the last few years. Plus I'm the only one in the family that eats salmon.
Some is cold smoked which I can't do to save my arse.
And the farm raised are really a good way to do this and try different ways without breaking the bank. They aren't as good as wild but they are an economical alternative and they have gotten better over the last few years. Plus I'm the only one in the family that eats salmon.
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