The Basic Dry Cure Recipes

BASIC DRY CURE RECIPE - (4.4/5)

Steps:

• Basic Dry Cure: Combine all of the ingredients and mix very well. Makes 3-1/2 cups. For meat up to 4 lbs: use 2 teaspoons per pound. For meat 4 lbs and over: use 2-1/4 teaspoons per pound. To use the Basic Cure Mix for other curing, measure out the amount per pound that you need and then you can add your additional seasonings such as additional sugar, garlic, onions and/or herbs (do not add additional salt). _______________________________________________________________________ This recipe is part of the tender quick recipe. PICKLING SALT RECIPE: kosher salt (no substitutions) The use of pickling salt is important when canning because vegetables need the brine for storage. You can use this exact "recipe" for canning, because it is hard to find pickling salt in the grocery store. You may use it for everyday cooking also. You will need a blender or food processor. Place how much salt you need and process it on high until it is super-fine. Store it in the pantry with a tight fitting lid. If the kosher salt is in chunks, just place some in a resealable bag and break up the chunks with a hammer - then put it in the blender to process. DO NOT USE TABLE SALT. There are no substitutions for kosher salt and table salt will ruin it. ____________________________________________________________________ PICKLING SPICE RECIPE: In a small pan, combine the peppercorns, mustard seed, coriander seed and heat on medium until they are fragrant. DO NOT BURN THEM. Crack peppercorns and seed with a pestle and mortar OR with the side of a large chef's knife on a cutting board. Combine with the other spice and mix well. Store with a tight fitting lid in a dark and dry spot. Makes approximately 1 cup.

DRY-CURED SMOKED SALMON

Steps:

• To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
• Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
• Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
• Forty-five minutes before cooking, light the charcoal fire.
• When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
• In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
• Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.