I'm about to cure a salmon for 48hrs. While normally I just use a ratio like 1:1 salt/sugar, this time I'm trying a recipe that goes by percentage. It's 2.5% salt and 1.5% sugar.
I'm about to cure a salmon for 48hrs. While normally I just use a ratio like 1:1 salt/sugar, this time I'm trying a recipe that goes by percentage. It's 2.5% salt and 1.5% sugar. The fillets weight 262g and according to this dude's math formula, that would be 6.55g salt and 3.93g sugar. Something is not adding up. That's like barely any salt/sugar! A teaspoon and a half of salt and a little over half a tsp of sugar. That doesn't seem right. Even on the website, his bowl of curing salt/sugar has a decent amount. If I move the decimel over to 39.3g and 65.5g, that's a bit better but worried it's too much at 3.5 tbsp salt and 2 tbsp sugar. What you guys think? Here's the link to the recipe: https://www.thechoppingblock.com/blog/cure-your-own-salmon submitted by /u/Brugthug [link] [comments]
