Davidt4 - Calling Davidt4

buzzy110, Feb 7, 2:52am
Do you have a good brine recipe for smoking salmon please?

davidt4, Feb 7, 5:27am
I make a paste of equal quantities of honey and sea salt plus enough Bourbon to make it spreadable. For a half side of salmon around 3 tab honey, 3 tab salt, 3 tsp Bourbon. Spread it liberally over the non-skin side, leave to cure for up to five days. Baste daily. Rinse off with cold water, pat fish dry, leave uncovered in the fridge for about an hour to form a pellicule.

buzzy110, Feb 8, 3:23am
Wow. That looks amazing. Will do that next time. Thanks.

aj.2., Feb 8, 4:40am
Does this cure it, so that you can eat it, or does it still need to be smoked, / cooked.?.

aj.2., Feb 8, 4:58am
gravadlax , I was trying to think of the term, but have found it, .
David I take it your cure does the same thing.

davidt4, Feb 8, 8:51am
Yes, exactly. I first devised this when I had made a huge piece of gravadlax and we were tired of eating it so I smoked the remainder. It was brilliant and I have ended up tweaking the recipe by adding the Bourbon, and it has become our default method of making hot smoked salmon. It also works really well with trevally.

Edited to say - yes, you can eat the cured salmon raw and it is lovely.

aj.2., Feb 9, 3:59am
Thank you david4.

punkinthefirst, Feb 10, 10:38am
Would be a great way to do trout as well!

dreamers, Mar 10, 9:06am
We smoke sides of salmon regularly and always use this website for the process,though one time I forgot the garlic and didn't think it made much difference
I use the number 1 recipe .


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