Cured Smoked Salmon

WooDoggies

<p />[p]Salmon after 36 hour cure packed with kosher salt, turbinado sugar, coriander, garlic and onion powder.
Rinsed, patted dry and air dried for an hour.[p]

Dusted with a mix of dijon mustard powder, garlic and onion powder and turbinado sugar.
On a bed of sliced lemon to keep it from sticking to the grill.[p][p]Smoked around 220 with apple and plum wood for about 2 1/2 hours.
Fridged overnight and served with bread, capers, sweet onion, cream cheese and a beer.
[p][p]This is good stuff and very easy to do..... Oooh la la.
[p]Happy weekend folks,
John

Unknown

WooDoggies,[p]Man does that look good!! Can you give more specific measurements on the seasonings and the curing process? I have never done it before and I may want to try it after seeing your post! Any "health concerns" to be aware of during the curing process?[p]Becks

Chuck

WooDoggies,[p]Thats sweet lookin'. I usually brine mine and don't put the rub on The cure and the rub ideas intertests me though. What difference does it make to the end product? [p]Have a great day.[p]Chuck

Crab leg

WooDoggies,
I can't get the photo's to load and it is driving me nuts. I want to see these. Anybody else having problems?
Seth

Unknown

Crab leg,[p]Me too![p]Pete

WooDoggies

Becks in MN,[p]This recipe is a combination of CarDog's Salmon and James Peterson's Gravlax recipe...... with a heavier leaning toward the CarDog's.
I don't believe there would be any health concerns if you keep the fish in the fridge during the curing process.[p]For the dry pack combine:
~ 1 C turbinado sugar
~ 1.25 C kosher salt
~ 3 T freshly ground coriander
~ 3 T granulated garlic
~ 3 T onion powder[p]With the salmon set in a sided dish (like a cookie sheet)and skin side down, pack the dry mix on the flesh side of salmon.
Cover with plastic wrap and put another cookie sheet on top of the salmon with a couple weights..... I use 3 bricks. I usually do 2 at a time so I just stack them on top of each other with the 3rd weighted sheet on top.[p]Stick in the icebox for 24-48 hours[p]After a day the dish will be full of liquid that released from the salmon so be careful not to spill.... it'll make a real mess.[p]Rinse the filet quickly under cold water, pat dry and leave out to air dry for about an hour until the surface is nearly dry to the touch.[p]For the finishing rub combine:
~1/4 C turbinado sugar
~ 2 T ground coriander
~ 1 T gran. garlic
~ 1 T onion powder
~ 3 T dijon mustard powder .... if you can't find powder, then regular dijon will work, but the powder is better.[p]Sprinkle the mix evenly over the fish and smoke for 2 - 3 hours around 220 with a fruitwood.
Cool in the fridge overnight. This will help to firm up the flesh and, I think, help to intensify the flavors.[p]Give it a try..... this is good stuff.... once you make this for folks, you will always get requests for it.[p]John

WooDoggies

Hey Chuck,[p]This process makes a fish with a cured texture.... it kinda looks and feels like lox before the smoking.
In fact after a 48 hour cure, it can be sliced and eaten as is without the heat and smoke.[p]The finishing rub gives it a crust and a wonderful array of flavors. Give it a go![p]John

WooDoggies

Sespe Pete,[p]Sorry Guys, PhotoBucket was down for a while..... looks like it's back up.[p]John