Reply to "PICS Andi's Kippered Salmon"

tnqMember

I use the Morton's Canning/Pickling salt in the green box. It looks like regular table salt to me but no iodine. You could possibly try kosher but it would not dissolve like the canning salt; since the recipe is by weight the salt content would be the same. I noticed when rinsing off salmon and rinsing out the dish that not all of the canning salt dissolved; so I'd suggest staying with the canning salt which is the smaller granules. I rinsed off quickly and do not think the salt taste is objectional; also I used the maple syrup glaze that counters the salt. If you try the process and find the salt taste objectionable just adjust your curing time and rinse more or do a short soak in water.

Also, this mix makes enough for several slabs of salmon. I mixed the full amount and have used it I think 4 times now and still have plenty for a few more runs.

db

1/27/1010:43 AM

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