SumpRat wrote:I have done several cure and cold smokes of salmon (and trout and haddock). I used a 75%/25% mix of salt and sugar (plus a few herbs). Not sure where I read this but I read that you only need about an hour curing.
All my results so far have been good. A slight salty taste afterwards but hardy noticeable. A friend says the smoked haddock was the best he and his wife have tasted.
It certainly kept well, one vac packed trout fillet I did I ate two weeks later and it was still very good.
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