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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.