Originally Posted by Soft Air
Thanks for your replies Chef
to Sail, I will go Bradley then
Can you explain the curing procedure? Thanks in advance.
Curing basically takes the moisture out of the fish.
Just as an example say you are going to cure Salmon. You will need to make a mixture of Salt
and Sugar. The general rule
is to use 2 parts Salt
to 1 Part Sugar but if you like yours a bit sweeter then add more sugar. You can also add any herbs or spices that you might like during this process because while the salt draws out the moisture, the Sugar and spices will infuse into the fish.
Here is a simple recipe:
1 Side of Salmon
2 cups Kosher Salt (Always use Kosher Salt)
1 cup Brown Sugar
1/2 cup Chopped Fresh Dill
1) Mix together the salt, sugar, and dill.
2) Sprinkle 1/3 of mixture evenly over Baking sheet.
3) Lay Salmon skin side down onto baking sheet.
4) Cover Salmon with the remainder of the salt mix.
5) Place in fridge for 24 hours.
6) Remove fish from fridge and rinse under cool water
, removing all of the salt/ sugar mixture.
* Now some people make a Brine with the Salt mix by adding 1 gallon of water
but it does not make sense to me to soak the fish in water if you are trying to remove moisture in the first place! *
After you have cured the Salmon there are a couple things you can do with it.
A) Cold Smoke- I like to smoke Salmon using applewood @ 70F. Every hour or so I will brush the Filet with Maple Syrup for a sweet touch.
B) Make Gravlax- After curing you can soak the Salmon in a mixture of equal parts
Lime Juice, Olive oil
, and Vodka! The acid in the Lime juice kills off any remaining bacteria and actually cooks it. Soak in the solution for 1-2 hours and cover filet with Chopped Dill before slicing.
B) Dehydrate- Food
dehydrators are GREAT! You can slice the Salmon and dry it for 4-8 hours and make fish jerky. Dehydrators are fairlt inexpensive, use little energy and you can dehydrate just about anything.
If you plan on taking any of these products out for a long cruise
I would also recommend buying
Saver for vaccum packing and in turn freezing. Feezing will kill any bacteria that may have survived through any of the above mentioned preserving methods and the Vaccum packing will keep the food Fresh for much longer.
Ok Im done