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| How To Cure Salmon Without The BBQ Smoker. |
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| 作者：The Barb… 文章来源：不详 更新时间：2008-2-12 20:11:10 | 【字体：小 大】 |
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Before firing up the BBQ smoker, many chefs will either cure or brine the fish or meat.
Curing and brining however have been traditional methods of preserving food for centuries and in today鈥檚 refrigerated society rather than becoming obsolete they have evolved into methods of flavouring food too. In essence exactly how the BBQ Smoker has evolved.
My research into curing started when I started writing for Smoker Grill Recipes and as my research evolved, so did my interest.
The science behind curing is that the salt slowly sucks the moisture out of the food, effectively acting as a desiccant and drying it out. Bacteria that normally would grow on the food are unable to do so because the substrate doesn鈥檛 contain the one essential ingredient to help it survive 鈥?water.
So in essence the longer something is left to cure, the less susceptible it is to bacteria and therefore the safer it is to eat. This is the principle for cured ham or indeed any dried meat.
The curing process today is essentially about salt for the desiccant and sugar for the flavoring. In the recipe below I鈥檝e used treacle as a sugar substitute 鈥?you can also use molasses.
This recipe is a great tasty alternative to smoked salmon and it鈥檚 also really easy to do, certainly no need for a smoker. All that鈥檚 needed is a polythene bag, some salt, some treacle and a bit of time. It takes about a week to cure so I like to start out one Saturday so that it鈥檚 ready for the next weekend.
Ingredients
1 large salmon fillet (skinned)
4 tablespoons treacle or molasses
1 tablespoon salt
Method
Place the salmon in the polythene bag and tip in the salt and treacle / molasses. Seal the bag and give the ingredients a good 鈥渕ulch鈥?around to make sure that the salmon is covered in the salt / treacle mix. [1] [2] 下一页
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