BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Mikey on November 24, 2005, 10:53:26 AM

Title: Dry Cure
Post by: Mikey on November 24, 2005, 10:53:26 AM
Hey Dudes, I have tried several dry cure methods with salmon. I love the idea of it, and the rustic way in which its done, but it seems everytime I try, it seems to come out really salty and has a waxy texture. I have used recipes with 3 parts BS to 1 part salt, and still find it to salty. Is this just the way they are, and the reason so many people use a brine instead?



Title: Re: Dry Cure
Post by: tsquared on November 25, 2005, 02:25:31 AM
Hey Mikey--the key to dry cure is to match the thickness of the salt to the thickness of the fillet. A mere sprinkle on the thinner parts should do it. I see you live in BC--check out the book mentioned in a previous post on the subject--it gives a more complete description of the process.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=555&SearchTerms=lox.
T2
Title: Re: Dry Cure
Post by: Mikey on November 25, 2005, 04:25:30 PM
Thanks , I will try and pick it up.
Title: Re: Dry Cure
Post by: TomG on December 02, 2005, 05:37:26 PM
Hi Mikey, have you tried "freshing" with fresh cold water? I use a 3to1 dry cure for my salmon.  Before going in the smoker I taste it for saltiness and if it's too salty rinse it(freshen) to the degree of saltiness I want in the final product.

Cheers-Tom-