Steps: |
| -Dry the salmon well with paper towels. |
| -Mix curing ingredients in a bowl. Spoon 1/2 into a zip top bag. |
| -Lay in your salmon. Spoon in the other half. |
| -Press air from bag and seal tightly. Allow to sit at room temperature 4 hours. |
| -Place bag between 2 cookie sheets and weight top one down with something heavy (i.e. a gallon of milk). |
| -Place in the refrigerator and let cure 24-36 hours, turning bag over once and redistributing the salt cure. |
| -Remove fish from curing salt and wipe away any remaining salt with a damp cloth. |
| -Slice on the bias as thinly as you can. |
Serve with crackers, in pasta, or as a salad. |
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