OK…..So I have been wanting to do this for some time and I don’t know why it has taken me so long to do so. This is one of my specializations. Curing, preserving, smoking of meats and fish! These are age-old techniques that date back to the times when refrigerators weren’t even a thought on anyone’s mind. Well its coming back…Many restaurants and good ones are doing such things, great things and I would like to consider that I do it in my restaurant as well! So here it goes, I love salmon and it is a very versatile fish; grill it, sear it, steam it, cure it, smoke it, eat it raw, heck the skin is also good!
So it is always about upping the par level with my food and always asking how can it be better?
Pre made VS. Home made
- 1 part salt
- 1 part sugar
- 2 part h2o
- combine in pot and dissolve salt and sugar over a bit of heat into the water
- cool down to 40 degree or less
Cure the salmon
- combine cleaned salmon filet into brine (optional to leave skin on or not)
- depending on how think it is will determine how long ( about an 1hour per 1/2in.)
- when flesh becomes firm its complete
- pull out of brine and place on tray and into cooler so it can dry
From here you can choose to keep it just brined or you can create a dry rub, like pastrami ( I used 5 spice and it was great)
Additionally you can also smoke it (of course I did) I used cherry wood smoke chips, but other flavors are available!
- If smoking use rub after being smoked and not before!
So the end result is this………………….Awesome! Around the board everyone who tried agrees!
This Salmon has nothing on the stuff we buy pre done! We are making a change on our menu; It’s night and day difference of flavor and freshness…….also $5/# Cheaper. Also we can take pride and say it’s home made!