Pork Belly
Moderator
1/2 cup or 125 grams Kosher Salt
1/4 cup or 50 grams brown sugar
1/4 cup or 100 grams sugar
1 teaspoon or 6 grams Pink Salt
1 teaspoon or 3 grams fresh ground black pepper
1 teaspoon or 3 grams ground allspice
1 teaspoon or 3 grams ground bay leaf
1/2 teaspoon or 2 grams ground clove
1/2 teaspoon or 2 grams ground nutmeg (fresh ground is best)
2 shots of Sailor Jerry Spiced Rum or your favorite brand.
5 full cans of Coke
2 disposable aluminum roasting pans
cling film
1 large skin on salmon filet
Mix all of the dry ingredients in a bowel. Remember spices are better if they are toasted lightly prior to grinding. Use an iron skillet and gently toast until you can smell them.
Spread cling film in the bottom of one pan.
Spread Cure mix evenly over cling films slightly larger area than your filet.
Place filet on cure skin side down.
spread one shot of spiced rum across the flesh of the filet.
cover the surface of the filet with the cure mix, the cure should be even and generous cover loosely with cling film.
Place the second roasting pan on top of the cling film and weight it with four full cans of coke.
Place pans in the fridge for 24 hours.
Pour remaining coke over ice and add the rum.
Drink
after 24 hours remove the fish form the cure and rinse with cool water, pat dry. (some spice will stick. that's OK)
Return the fish to the fridge directly on the rack for at least 8 hours
Smoke as you prefer until done to your personal choice.
For my family we like it cold smoked at 100 or below for 4 to 6 hours, slice it thin and add it to a bagel with cream cheese. I have also cut it in strips Alaskan style and made salmon jerky. With the strips I dusted them all liberally then rolled then in mass in butcher paper to get an even compression. You can cut the cure time down with it cut in strips use your judgement.
* If you like Capt. Morgan, but have never tried Sailor Jerry you really should, lots more flavor.
1/4 cup or 50 grams brown sugar
1/4 cup or 100 grams sugar
1 teaspoon or 6 grams Pink Salt
1 teaspoon or 3 grams fresh ground black pepper
1 teaspoon or 3 grams ground allspice
1 teaspoon or 3 grams ground bay leaf
1/2 teaspoon or 2 grams ground clove
1/2 teaspoon or 2 grams ground nutmeg (fresh ground is best)
2 shots of Sailor Jerry Spiced Rum or your favorite brand.
5 full cans of Coke
2 disposable aluminum roasting pans
cling film
1 large skin on salmon filet
Mix all of the dry ingredients in a bowel. Remember spices are better if they are toasted lightly prior to grinding. Use an iron skillet and gently toast until you can smell them.
Spread cling film in the bottom of one pan.
Spread Cure mix evenly over cling films slightly larger area than your filet.
Place filet on cure skin side down.
spread one shot of spiced rum across the flesh of the filet.
cover the surface of the filet with the cure mix, the cure should be even and generous cover loosely with cling film.
Place the second roasting pan on top of the cling film and weight it with four full cans of coke.
Place pans in the fridge for 24 hours.
Pour remaining coke over ice and add the rum.
Drink
after 24 hours remove the fish form the cure and rinse with cool water, pat dry. (some spice will stick. that's OK)
Return the fish to the fridge directly on the rack for at least 8 hours
Smoke as you prefer until done to your personal choice.
For my family we like it cold smoked at 100 or below for 4 to 6 hours, slice it thin and add it to a bagel with cream cheese. I have also cut it in strips Alaskan style and made salmon jerky. With the strips I dusted them all liberally then rolled then in mass in butcher paper to get an even compression. You can cut the cure time down with it cut in strips use your judgement.
* If you like Capt. Morgan, but have never tried Sailor Jerry you really should, lots more flavor.
8)
