What you need
This struck me as something simple to do and after the success I've been having with the duck proscuitto and pork saucisson I thought I'd turn my attention to fish.
Take a skin on salmon fillet and rub with a 50/50 salt/sugar mix
Put it into a container and cover with dill (I used dry but you can use fresh)
Cover with plastic wrap
Put another container on top and weigh it down (I used pickle jars)
Drain off the accumulated liquid occassionally
Let it sit for 48 hours
... now I did this yesterday so I haven't even tasted it yet... stay tuned
OK, ate it. Can't say I'm nuts about it. I kept expecting the taste of smoked salmon... and then when that's not there it's like... Awwwwww. Now the flesh did firm up. Tons of liquid came out during the curing process. But you should try it - maybe you'll like it.
What you need
- duck breasts
- salt
- sugar
- congnac
- pepper
- cheesecloth, butcher's twine
Using the duck breasts I harvested from the duck for the duck rillettes, I made some duck proscuitto.
Make a 50/50 mixture of salt and sugar
Rub all over the breasts
Toss into a zip lock bag and pour in the extra salt/sugar
Put in the fridge for a couple of days
Pour out the accumulated liquid once a day or whenever you feel like it
Rinse off the sugar/salt and pat dry
Rub with some cognac (brandy, whiskey, burbon, sherry - whatever)
Sprinkle some pepper
Wrap each breast in cheesecloth
Using butcher's twine, tie each one up and dangle it from a fridge shelf
Let it dry for a couple weeks
You can then liberate it and slice very thinly. Put it on some crackers and cream cheese.
Chop it up and sprinkle it on a salad like bacon bits.
Or just chew on it like jerky - you are your own master.
