Juniper Earl Grey Curing Mix

By • December 25, 2012 • 2 Comments

Makes 56 ounces curing mix

  • 1 ounce ground Earl Grey tea
  • 1 ounce ground dried juniper berries
  • 36 ounces kosher salt
  • 18 ounces dark brown sugar
  1. Lightly coat skinless filet on both sides and refrigerate.
  2. Turn salmon over every 12 hours over a period of 48 hours.
  3. After 48 hours, remove the salmon from the now salt solution, gently rinse off the excess, pat dry then allow to air dry for a further 12 hours before use.
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over 1 year ago TheBostonian

Question - should the salmon be air dried in the refrigerator or can it left out?


over 1 year ago BoulderGalinTokyo

56 ounces cures how many salmon filets?