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.
As it came out of the fridge still wrapped in cling film
After 'drying' in the fridge for about 8 hours.
Some sliced pieces on greaseproof paper
During the slicing operation
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!!"