Hi! I am salt curing salmon. Following two recipes from Cured (Wildsmith) and Jam It, Pickle It, Cure It (Solomon). I heavily salted said salmon and wrapped it tightly in plastic wrap. It sat for three days in the frig, per the recipes. So I unwrapped it and rinsed it and it is still mostly raw. Does any one have any experience with curing? I was thinking that I would just salt it again and let it sit for a day or two longer. Any thoughts? Thanks!!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)