Make Ahead

Juniper Earl Grey Curing Mix

December 25, 2012
0 Stars
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • TheBostonian

2 Reviews

TheBostonian March 6, 2013
Question - should the salmon be air dried in the refrigerator or can it left out?
BoulderGalinTokyo January 12, 2013
56 ounces cures how many salmon filets?