Smoked Salmon using bacon cure

Smoked Salmon using bacon cure

Postby Terry » Fri Dec 14, 2007 6:30 pm

Hello all,

I have a whole salmon ( �10 from Asda) Does anyone know if I can cure it using the smoked bacon cure please as I do not have access to a smoker at the moment.

Thanks Terry
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Postby saucisson » Fri Dec 14, 2007 10:06 pm

Yes, absolutely, that's how I started out with fish (using my own cure, but effectively the same) before moving on to a smoker.

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Postby Terry » Sat Dec 15, 2007 12:09 am

Thanks for that Dave. Is it ok then to eat it raw ? I know fish is ok raw, but was not sure about the cure.

Terry
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Postby Gordon » Sun Dec 16, 2007 8:41 am

<a>Chop On Line </a>
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Postby Terry » Sun Dec 16, 2007 2:07 pm

Thanks for the link Gordon. In the end I used the same ingredients as this one for 2/3rds of the salmon, although the salt & sugar quantities were greater at 125grams each for the recipe I have. For the other 1/3rd I have used the smoked bacon cure as I wanted some smoke flavour in it. Just waiting to hear from anyone (please) whether it is ok to eat it raw due to the cure ingredients ?

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Postby Terry » Tue Dec 18, 2007 11:48 pm

Took the salmon out of the cure tonight, looking good but can I eat it raw :?

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Postby saucisson » Tue Dec 18, 2007 11:54 pm

Yes, go for it :)

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Postby Iamarealbigdog » Wed Dec 19, 2007 3:07 pm

Absolutely, the cold smoking process only adds the flavour of smoke, the ideal temp to infuse the cold smoke is 15 c (50f) degrees, if brought up over 38 (90) you can ruin the texture.

The fish is still raw and has been eaten this way pre and post smoke for many years, even before we ever were a twinkle in somebody's eye. :oops:

I like what the smoke has to offer the product, I have seen many cold smoke riggs consisting of cardboard boxes, a fry pan and a hot plate, go ahead, give her.


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