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Author Notes: Note On Cure Times
It really depends on thickness of fish. Generally see recipe. However, as an example, a 1/2 inch piece of salmon should generally cure for no more than 20 hours. Unfortunately, this is somewhat of a trial and error. It may take a few times for you to find the right amount of cure to fit your taste. —trl
Makes mix per 1lb of fish to cure
cups kosher salt
cup white granulated sugar
Rind from 3 whole citrus fruits (must use lemon; if you have orange, tangerine, lime or any other citrus, by all means use those too)
- Combine salt and sugar in a bowl and mix together
- Wash/scrub skin of each citrus fruit and towel dry
- Microplane citrus rind from each fruit
- Mix citrus rind into salt/sugar thoroughly (salt/sugar mixture should start to take on the color of the citrus rind)
- Lay one sheet of saran wrap horizontally and one vertically on the counter
- Spread 1/3 of salt mixture in middle of saran as a base for fish (should be in shape of fish and slightly bigger than the fish)
- Rinse fish and dry thoroughly
- Place fish on salt mixture base
- Cover fish with remaining salt mixture and pack tightly
- Wrap fish/salt mixture in saran wrap and place in ziploc bag
- Put fish in refrigerator for required time (based on fish cure recipe)
- When done curing, unwrap fish and rinse under cold water.
- Towel dry (you want to get rid of all moisture) and wrap tightly in saran wrap, then in a ziploc bag. Put back in the refrigerator until ready to use.