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Salmon - dry brine — image

Salmon - dry brine

Dry curing is the process of preserving products in salt.By applying salt and, if desired, herbs and spices to the meat or fish product, moisture is drawn out and the proteins eventually coagulate. The salt fully penetrates the product and, in addition to a longer shelf life, ensures color retention, a change in texture, and a concentrated flavor.

Ingredients

400gSugar
400gSea salt
20gBlack peppercorns

Preparation

  1. Mix the sugar, salt, and black peppercorns.
  2. Place a side of salmon in a gastronorm tray with a raised edge.
  3. Spread the cure over the side of salmon and let rest in the refrigerator for 24 hours.
  4. Remove the salmon from the cure, rinse well, and pat dry.
  5. Prepare the salmon as desired.