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Salmon katsuobushi

tshewman

With my Copper River on order :-) I'm trying to make the best (e.g. experiment) of what I'll be getting and make it last.. For the SK recipe, it almost seems counter-intuitive to brine (unless flavoring is a goal) when dehydration is going to be a strong component of the recipe. Why brine if all we are going to do is try to remove he moisture?

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fisher23

I believe the salt brine is needed to cure the fish. It's drying in the refrigerator for months, without a cure it will just spoil and get mushy. The cure retards bacterial growth until it's dry enough bacteria can't grow and makes a textural difference. The sugar would also help draw out the moisture. Smoking does the same thing. I think you need something to initially retard bacterial growth. IMHO

tshewman

I thought about that, and while I agree re-the purpose of the salt, but then why not do a dry cure with the sugar and salt.

fisher23

Good question. I have done that to make lox, but that also has a little lemon juice. My grand mother used to just put salmon on a base of salt and sugar in the bottom of a container put the salmon on the base and cover the salmon with more salt and sugar. She put its in the fridge for 4 or 5 days, changing the salt sugar mixture after day 2, most of the moisture was removed by then. She called it smokeless smoked salmon.

tshewman

Yes, have done this with pork belly, short ribs, duck and goose as well

tangma27

I think dry curing is less accurate because you're dredging it in salt and you don't really know when to wash off the cure but with the CS recipe, you're brining to a certain percentage?

fisher23

@Chris_Young_80640 any thought on dry brine?