2-3 lb filet of nice, fresh salmon, skin on. Liquid smoke, 5ml per 500g of fish to brine. Sweet ground paprika for color.
Cure mixture:
- 500g Turbinado sugar
- 500g Kosher salt
- 20g Montréal seasoning (see recipe)
- 10g Freshly ground black pepper
Mix all of these together and keep in a Ziploc bag or Mason jar.
Method:
Remove bones from salmon fillet, sprinkle on paprika, rub into surface to provide deep red color. Place fillet into a resealable bag or container so that it rests flat. You can cut into two or four parts, as you wish. Add to fish 50% the weight of fish in curing mixture and the appropriate amount of liquid smoke. Toss to coat surface of fish well. Place in fridge for 7 days, and turn to redistribute cure each day. After 7 days, remove fish and lightly rinse under fresh cold water. Pat dry with clean paper towel. Vacuum seal fish into UMAi Dry® of the appropriate size. Refrigerate for about 12 days. Slice and serve.
Montréal Seasoning
- 2 tsp paprika
- 2 tsp crushed black pepper
- 2 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp crushed coriander
- 1 tsp dill
- 1 tsp crushed red pepper flakes
