Search found 3 matches
- Sat Jan 24, 2015 23:57
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19919
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. ...
- Sat Jan 24, 2015 23:27
- Forum: Dry Cured Meats and Sausages
- Topic: Dry Cure Container and brine
- Replies: 2
- Views: 3670
- Sat Jan 24, 2015 22:28
- Forum: Dry Cured Meats and Sausages
- Topic: Dry Cure Container and brine
- Replies: 2
- Views: 3670
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...