Today, curing or brining your salmon to make them more appetizing is still common, and it's fairly easy. You only need a few ingredients; salt, sugar, and, of course, fish. Nearly any type of fish ...

The salmon remains moist and almost raw in the middle and the curing process can take anything from 24-72 hours. The salt and sugar mixture is usually just flavoured with dill, although beetroot ...

This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Chef Simon Hopkinson shows you six simple steps to make gravad lax. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.

sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange ...

Every dry-cured recipe from this point on uses the salting-by-weight method. Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a ...

Tip: Curing trout with a mix of salt and sugar draws out moisture from the flesh, intensifying the trout's flavour and colour, and firming up its texture. This is essentially trout gravlax ...