With Christmas coming up I thought this might be of interest to some of the chaps out there with cold smokers. I've found that curing and smoking salmon is incredibly easy and that you can get pretty good results with very little effort. This method also gives good results with the farmed salmon you get on sale at the supermarkets at this time of year, I picked up a whole fresh salmon for just over ten quid at morrisons today.
Anyway, I'm making a side for a party at the weekend and one to keep my wife happy so I'll update the thread as I progress it.
So so far I've just got as far as putting the cure on the fish, here's how I do it
The he cure is sea salt, brown sugar and dill. I use approx 80% salt to 20% sugar. There's enough mix in the bowl for two sides of fish, I don't weigh it out but I'd say there's maybe 350g of salt. Mix all the ingredients together and break up any lumps in the sugar.
Lay your our fish on a decent length of cling film.
Spread ad on your cure, no need to massage it in, it'll soak in during the curing time in the fridge.
Wrap apt it up tightly in cling film and put it in the fridge for 24 hours. It's worth putting it on a tray as the cure will draw out a fair bit of liquid and it will leach through the wraps of cling film.
ive just put these in the fridge to cure, I'll post more tomorrow if it's of any interest.