How to Cure Salmon

hey everybody uh it's uh matt from rapid creek  um everybody loves brunch everybody in the world   loves brunch it's a fact and one of my favorite  things at brunch is a bagel and some cured fish   a lot of times you have to go out to get that i'm  going to show you a little easy way to do that at   home salmon is the typical fish that you would use  this method will work with any kind of fatty fish   traditionally scandinavian middle ages is kind of  where people think people start to salt uh salmon   to cure it and keep it for a longer period of time  and that tradition obviously shows up in other   cultures around the world as well but i'm gonna  just do a quick one here for you um this is a loch   dwart salmon from northwest scotland um that's the  that's the uh farm we get it from um it's a great   product and a great place some of the farms  you might get salmon from are pretty sketchy so   make sure to do your research and also there's  many ways to do this i'm going to do the one   that we do at the rapid creek cidery and it's  great people love it so it's always good to have   some kind of herb in here we do dill it's kind  of a classic dill you're always going to have   sugar i we use brown sugar and we use a lot of  salt salt helps to take the moisture out which   helps to stop it from going bad the biggest things  you can change would be the um spices so we use   fennel seed coriander black pepper uh red chili  flake but you can go any direction you want to   you go more of a southeast asian use some lime  zest you go more mexican and do like chipotle   cilantro works really well as as well   mix this in and i mix it all together  really well you just want to get a nice even   spread of everything in there so the fish doesn't  have different flavors of different parts of it   and then take our fish here it's going to go  right on top of a layer of the cure so get any   kind of container that's going to fit in your  fridge so we do a little bit down the bottom   and you can take the skin off or leave it on this  if you leave the skin on then the lower part of   the fish is going to be a little softer and the  top will be a little more dense after it's cured   i kind of like that leave the skin on this  then we do the rest of the cure right on top   get it get every surface to touch the cure make  sure it's real packed in there and then the next   thing you're going to want to do is get some  kind of a flat surface to lay across the fish   we're going to use a piece of cardboard inside  of a ziploc bag something we all have at home   just because you want even pressure and then like  everybody we've got a good six pack of cider we   sit right on top there make sure it's even you  want even pressure and this goes in the fridge for   three to five days depending how long you want you  could do just a couple days and it still stays a   little bit fresh but keep some of that gets a lot  of that salt flavor in and the spices keep it for   five or six days in the fridge it'll become a  little more beef jerkyish kind of a little bit   tougher but more intense and really really  flavorful and then when you're done you just   remove it rinse all the salt off dry it off and  you can slice it which will show you as well   and then so after about three or four days like i  said you could do five or six days if you want to   you get it out of the salt get out of  the mixture and it gets to be a dense   texture it definitely doesn't feel raw anymore  and it's great for brunch so you rinse it off   dry it off and then i just like to do a  big platter of it with a bunch of bagels   and and cream cheese and local tomatoes  if they're in season and capers and onions   and have everybody just kind of build their own  it's really great give it a try pretty easy thanks

Channel: Wilson's Orchard & Farm

Views: 23,837

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Id: WmSakErnhfA

Length: 4min 9sec (249 seconds)

Published: Wed Sep 30 2020