Serves 1
Directions
- 1Freeze the salmon for a week to kill off any worms, as recommended by the FDA.
- 2Calculate the cure (sugar and salt ratio) based on the weight of your salmon.
- 3Tightly wrap the salmon with the cure.
- 4Weigh down the wrapped salmon.
- 5Put the salmon in your fridge for a couple of days.
- 6Wash off the cure from the salmon.
- 7Pat the salmon dry.
- 8Slice the cured salmon.
Ingredients
- 1 quality fillet salmon
- salt
- sugar
Equipment
fridge
Tips
- Use a quality salmon.
- Freeze salmon for a week to kill off any worms.
- Calculate sugar and salt ratio based on the weight of the salmon.
- Wrap the salmon tightly and weigh it down while curing.
- Wash off the cure thoroughly before serving.
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