Search found 3 matches

by beconizer
Sat Jan 24, 2015 23:57
Forum: Fishes
Topic: cure for salmon/fish
Replies: 12
Views: 14459

I do a cured salmon in salt, brown sugar, coriander seeds, Spanish smoked paprika and dill. I use 3 parts of salt and one part of sugar - coriander and Spanish smoked paprika to your taste. I have covered salmon filet with fresh dill first and with above curing solution - about 5 millimetres thick. ...
by beconizer
Sat Jan 24, 2015 23:27
Forum: Dry Cured Meats and Sausages
Topic: Dry Cure Container and brine
Replies: 2
Views: 3367

Thanks for advice. I am going to take it out of the box so - it is there for the last 7 days anyway. Next batch will do a bit differently so. Next time I will put it on some sort of rack to have real dry cure.
by beconizer
Sat Jan 24, 2015 22:28
Forum: Dry Cured Meats and Sausages
Topic: Dry Cure Container and brine
Replies: 2
Views: 3367

Dry Cure Container and brine

Hi guys, I have started during my first pancetta. I wanted to make it dry cured. I have left skin on, used cure 1 and rubbed it generously with salt, sugar and spices. Amount of salt is a bit higher than indicated by cure 1 as per recipe. I have placed it in the plastic container in the fridge. I ha...