Dry Cure

[Mikey]

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?

[tsquared]

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

[Mikey]

Thanks , I will try and pick it up.

[TomG]

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-