Ingredients:
3 kg of fresh salmon
11 g of saltpetre
128 g of crushed rock salt to
14 g of sugar
Preparation: With
a thin, sharp knife cut off the head, scales, gills removed and cut along the belly to remove the entrails, wash it and to have two separate threads, including removing the bones.
Sprinkle salt on the two sides and large cut in half, together smoothly, with the other ingredients make sure that the salt penetrates your flesh and put them to dry for about six hours at a temperature of 26 ° - 30 °.
Depending on the size of the fish, after taking the day to smoke salmon at 50 ° heat for a period ranging from four to eight days. The maturation of the salmon is manifested by the clarity to the skin, its golden brown, then the meat should have a slight crust that keeps the meat pink greasy and soft. Keep the salmon in a fresh, sealed in a parchment paper-thin. The shelf life depends on where it is.
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