So Facebook friends, help me! I bought a nice thick piece of wild salmon to cure. I wanted fresh lox and bagels but didnt want to pay 30 dollars a pound. I mixed some turbinado sugar and some kosher salt, added a little dill weed and packed it well. day two drained off a mountain of water, and was quite pleased with myself. till i realized I didnt check the meat for bones before i started! Do i dig into the meat now and ruin the pretty uniform look, or do i wait til its done and remove the bones as i slice it? will they break or ruin the flavor of the cured meat? Im not smokng it, just sugar curing.
Posted on: Tue, 09 Sep 2014 13:18:37 +0000
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