Makes: 56 ounces curing mix
ounce ground Earl Grey tea
ounce ground dried juniper berries
ounces kosher salt
ounces dark brown sugar
- Lightly coat skinless filet on both sides and refrigerate.
- Turn salmon over every 12 hours over a period of 48 hours.
- 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.