Smoked Salmon Dry Cure

Smoked Salmon Dry Cure

Postby Mike D » Wed Dec 03, 2008 6:11 pm

I have just received (today) my first ever packet of smoked salmon dry cure from the site. Instructions for use on the pack, so no worries there. :roll:


I was posting to see if anybody had any tips, over and above those instructions on the packet. Particularly those 'trade' secrets i.e. only add cure when salmon is in a North/South orientation, only start curing when the day ends in a 'Y'....that sort of thing.

Many thanks in advance.
Cheers,


Mike
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Postby saucisson » Wed Dec 03, 2008 6:27 pm

Mike, I'm thinking of collating a list of instructions/dosages to publish as a sticky on the site, but I need to clear it with Franco first obviously. So I might get back to you to ask what they were. If you can do bacon you can do salmon :)
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Postby Mike D » Wed Dec 03, 2008 7:13 pm

Thanks Dave.

I was particularly thinking that maybe someone adds, say, juniper berries to the dry cure powder, or adds a bit of crushed star anise; that type of thing. I haven't yet tasted what the cure is like though, so I may just be jumping the gun a little. :roll:

I'm more than happy with the results from Franco's smoked bacon cure, so I have no reason to doubt the smoked salmon cure. I'll probably hit the local fish market tomorrow (snow permitting) and try and get some done for Sunday. I'll report back with pictures too!!
Cheers,


Mike
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Postby Batman » Thu Dec 04, 2008 8:57 am

Mike, I've only ever used a home made dry cure following advice on this board so difficult to comment about the commercial cure blend, however it seems that a lot of home curers add a small amount of alcohol, generally whiskey, but could be any spirit, and may paint the salmon with honey or maple syrup before home smoking.

My advice would be to buy some special offer supermarket salmon, cut it up into reasonable sized pieces and experiment with a range of additions to find a recipe that suits your taste (easy bit) and then find a source of good quality wild salmon (difficult bit).
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Postby Mike D » Sat Dec 06, 2008 11:31 pm

I got a full salmon for �10 from the local fish market today. The fishmonger filleted it, and I ended up with two decent sized sides. I got them home, cut them both in half, and followed the instructions on the packet using 50g of ready mixed cure to each Kg of fish.

I have ended up with two cling film wrapped parcels, in the fridge, with a heavy weight pressing on them. One of the parcels is just as the instructions, and the other has added dill, and a drizzle of Highland Park (single malt from Kirkwall) added just for the sake of experimentation.

I'll get them out on Tuesday morning and look at the results.

I forgot the photo's :roll: I only remembered after I had wrapped them up.
Cheers,


Mike
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Postby saucisson » Sat Dec 06, 2008 11:42 pm

:) If you delve into the archives you will see that I often add a splash of malt ( :wink: ) whisky and some honey instead of the sugar. You will notice the additional flavour and I'm fairly sure one member commented that his other half would have preferred it without. Maybe it's a marmite thing :lol:

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Postby Mike D » Sun Dec 07, 2008 1:10 am

Saucisson said:


one member commented that his other half would have preferred it without.



Hmmm, mine better not say that. It was her idea after all.
Cheers,


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Curing Fish

Postby Griselda » Mon Dec 08, 2008 7:32 pm

saucisson wrote:Mike, I'm thinking of collating a list of instructions/dosages to publish as a sticky on the site, but I need to clear it with Franco first obviously. So I might get back to you to ask what they were. If you can do bacon you can do salmon :)


Saucisson, my dearest is Danish. It seams to me that all Danes are mad for cured and / or smoked fish. Her father makes a whole selection of fish products and during the festive season I have to make space for her cured salmon in the fridge. If I can contribute in any way, please let me know and I will try to get my love to put something in English.
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Postby saucisson » Mon Dec 08, 2008 7:51 pm

That was meant more to collate a list of Franco's instructions so that people who have bought his products can have a handy reference source available online.

I would welcome any recipes your other half would like to pass on to us though :D Yes, Please...
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Postby vinner » Mon Dec 08, 2008 9:11 pm

Mike D, Probably too late for this batch, but we often sprinkle a little Aquavit or Absinthe, (or Pernod, for that matter) on the salmon when using dill. It give it a rather Finnish finish.
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Postby Mike D » Tue Dec 09, 2008 11:32 pm

Well, the salmon came out today. It really is very good. It was hand sliced with a good sharp knife and as I was slicing it, the OH kept eating it.


Image
As it came out of the fridge still wrapped in cling film


Image
After 'drying' in the fridge for about 8 hours.


Image
Some sliced pieces on greaseproof paper


Image
During the slicing operation


Image
A nice juicy close up!!


That's enough food porn!!

The side I did with whisky is not really noticeable from that without the whisky. I suspect I didn't pour enough on, as I didn't know how much to use and didn't want to over power the whole fish. I may possibly do the whisky bit mid-cure next time after much of the liquid has come out. I may mix a bit of the smoked bacon cure with it next time as an experiment...the possibilities are endless, but I'm very pleased with it.

My OH worked out to buy the amount of salmon I sliced in a supermarket the cost would be about �25. The salmon cost me �10 and the amount of cure used about 50 pence.....so, as the phrase goes.."quids in!!" :lol: :lol:
Cheers,


Mike
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Postby saucisson » Tue Dec 09, 2008 11:40 pm

Here's my recipe, make sure you follow it precisely :D

20g salt, 10ml honey, 50ml whisky per kilo of salmon.

rub the salt mostly onto the flesh of the fish, in a ziplock bag, then rub in the honey, add 15ml of the whisky and seal the bag up in the fridge overnight. Drink the other 35ml of whisky at your leisure to check it was suitable for the cure 8) . This latter quantity may be adjusted according to your own tastes. Next day rinse briefly, pat dry and smoke. I tend to let it form the pellicle in the smoker while it's smoking.

Dave
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Postby Mike D » Wed Dec 10, 2008 12:01 am

Ah yes. I see where I'm going wrong Dave. I completely omitted that last 35ml of whisky. Although the salmon is now sliced and frozen, is it too late to get around to that last 35ml ?? :lol:

I have no smoker yet. I was hoping to modify my BBQ, but that will now have to wait until spring...I still have snow here in my back garden!
Cheers,


Mike
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Postby wheels » Wed Dec 10, 2008 12:26 am

Dave - I like you're style. :lol:

Mike that looks superb.

Phil
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Postby welsh wizard » Wed Dec 10, 2008 10:26 am

Hi Mike

Next itime you do some salmon cut a few darns from it and try flash frying them in little butter and olive oil - it really does bring the taste out and makes a fantastic and unusual starter.

Cheers WW
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