Just notes from the current (in-progress batch).
Salmon:
- 3.75 pounds (1.7 kg) farm raised atlantic salmon
I like this kind better – it’s fattier than the other kinds available, and since farm-raised, unlikely to host parasites
($7.99/pound at H-Mart)
Cure:
- 7 T non-iodized salt (coarse Korean style)
- 6.5 T sugar (organic, non-animal-bleached)
- 2 T + 1 t mortar & pestle-crushed black peppercorns (probably from Penzey’s)
Flavoring:
- zest of 1 lemon, peeled with a peeler then cut into strips with a paring knife
- 1 bunch of dill (about 2 inches around the stems total) washed and pinched off so it’s all fronds
Cut salmon in half so it’d fit in a baking dish, sandwiching the cure, dill and lemon zest. Prepared otherwise according to the Cooking for Engineers method.
Preparation and wrapping completed at 8:00 p.m. Wednesday, May 27th, 2009. Cure should be complete Friday evening.
I’ll let you know how it turned out.
Update: This one turned out a little salty. I think the cure was about 62 hours, which was too long.