The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: Bert on April 21, 2012, 08:15:06 am

Title: Curing tips please
Post by: Bert on April 21, 2012, 08:15:06 am

I will be picking up a whole salmon this afternoon and I am going to fillet and cold smoke it. Dose anyone have any tips on curing salmon?

Title: Re: Curing tips please
Post by: redborneschoolfarm on April 22, 2012, 05:17:13 pm

I know that leaving it in teh salt for too long imparts an extremely salty flavour, it's very easy to over do it. When it comes to cold smoking it I recommend a long smoke at least 24hrs.

Title: Re: Curing tips please
Post by: Eve on April 23, 2012, 11:56:55 am

Bert, put some of your salmon in a little bit of whisky instead of smoking it, it'll be gorgeous!  :yum:

We use a cold smoking device from 'mac's bb', works a treat!