SSushi

Just cured my first salmon


Cured for 60 hours with a crust of rock salt, sugar, crushed peppercorns and dill. Turned out great! Next time I’ll try for 48 hours to get a less firm texture.

5 comments

  3. That sounds really tasty, wish I could try some

    Do you need to use sushi-grade salmon cuts (tbh not sure what that means exactly) or can you do this with regular cuts from the grocery store?

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