I have a salmon filet curing in the fridge right now. I got the recipe from the book Charcuterie. There is some liquid coming off the fish, but at the 36 hour mark the fish still isn't quite firm to the touch.
Every time I do a google search I see people using MOUNDS of salt...like you can't even see the filet anymore for all of the salt they've piled on. I didn't use anywhere near that much. I sprinkled some on the bottom of the dish, then put an even layer over the top. The dark spots in the cure are where I sprinkle some rum over it. Is this enough cure? Do I need to use more when I do this?
(https://farm8.staticflickr.com/7422/12815723835_c2146206c6_z.jpg) (http://www.flickr.com/photos/bernankefed/12815723835/)
Untitled (http://www.flickr.com/photos/bernankefed/12815723835/) by scarfam (http://www.flickr.com/people/bernankefed/), on Flickr
UPDATE:
Apparently the recipe I used was for 1.5 lbs of fish. I actually have 3 lbs of fish.
Not only do I have twice the amount of fish...but I didn't use all of the cure for the 1.5 lb recipe. The recipe didn't say to use it all...just to spinkle it on top of the fish.
I'm going to add more cure and let it keep going in the fridge. Any info or advice would be appreciated.
thx
Looks like you're back on track Cheech. I looked at the recipe and may give it a try next time I thaw out another salmon.
I have an early addition of that book, and the recipe I'm looking at states it is for a 2 - 3 pound filet or 1.5 kilograms. I haven't made this recipe, but looking at your photo I would say that I use much more salt cure when I make lox.
The recipe in my book states to use half the mixture on the bottom of the pan, lay the fish on the salt cure, and use the other half to cover the top. So you should have used it all. If your fillet is 1.5" thick, it may firm up if you give it another 12 hours or so.
Thanks!