Go to the Recipe: Smoked Salmon (Nova)
I want to do a cured salmon like this but with pastrami spice, would I stick to the 3% salt and use your “kippered” pastrami blend recipe?
I would drop the salt from the pastrami spice to make sure you are at the 3%. But yes, that sounds tasty.
For me, sides of salmon typically come already skinned. In this case, I expect I’d rub the brine on both sides. Any other concerns with that?
Pastrami salmon with the 3% salt ratio was perfect! Thanks guys
Correct. No concerns.
Could you speed up the curing process by using a vacuum sealer?
Hi James. Even with the vacuum sealer it was ending up about the same after 4 days. I would say if you have it use it but it wont speed the process up.
