Dry cure for fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pickling salt |
| 1 | cup | Packed brown sugar |
| ¾ | teaspoon | Pepper |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Crumbled bay leaves |
| 2 | Garlic cloves; pressed | |
Directions
The brown sugar of this flavorful cure is especially good with salmon and steelhead, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish.
Combine the ingredients, and rub well into fish. Place in a non-metal container for several hours or overnight, depending on the size and amount of fish. Rinse fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke according to your smoker's directions.
Recipe By : The Smoked-Foods Cookbook ISBN 0-8117-0116-6 Posted to bbq-digest V4 #41
Date: Tue, 12 Nov 1996 13:44:01 -0500 From: "Garry Howard" <g.howard@...> NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@...
Garry's Home Cookin' Website
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