Curing salmon fillet before cold smoking

[grisell]

I use 65 grams of Himalayan salt (the pink one) + 1 tsp coarse white pepper per kg fillet and cure for 3-4 days @ -2 to +2 C/28-38 F.
Always turns out excellent. Do any of you use sugar?

[wheels]

That's heck of a long cure by UK standards where 12 - 24 hours is the norm.

Phil

[saucisson]

I sometimes sprinkle a bit of sugar or honey on, depending on my mood at the time.

[Richierich]

I use a mixture of 75% salt to 25% sugar, enough to cover the sides (not as in a 2cm thick layer, but a generous sprinkling) and leave overnight (say 12 hours), I guess the time depends on the amount of time you plan to smoke and the target weight loss you are looking for. If you cure long enough you can smoke for as long or as short as you wish with no need to weigh the sides, weight loss should be well on the way after only the curing. My 12 hours typically sees a loss of around 8%, smoking for 9 hours gave me a further 4% last time and a couple of days in the fridge uncovered got me knocking on the door of 15%.

[welsh wizard]

I see grisell cures his fish at a temp of -2 - +2 this is a very low teprature and as such the sides will take longer to expell their water so 2 - 3 days I expect is about correct for the fish.

cheers WW

Sorry ref salt I mix in approx 20% demera sugar with the salt before spreading on the fish. The brown sugar darkens the fish before smoking and gives a slightly sweet taste which my customers seem to like.

[Batman]

I use 2:1 salt:sugar, a pinch of bay, mace and onion and garlic powder a little whiskey and covering the fish lightly, cure overnight and then air dry for up to 24 hours then smoke, anything from 5-10hrs

[grisell]

Ok, thanks for all advice. I'm more of a purist here. If I lay my hands on a superb salmon fillet, I'll just use salt.

[Jaunty]

I use salt and brown suger then play around with other bits and pieces. I am only using supermarket bought salmon.