Cured tuna / lox

[shmoe joe]

Does anyone have a recipe how to make cured tuba steak and/or how to make lox especially pastrami lox, would greatly appreciate it

[gozalim]

google whisky cured tuna

[moko]

Does anyone have a recipe how to make cured tuba steak and/or how to make lox especially pastrami lox, would greatly appreciate it

we do gravlox. 1/3 salt, 2/3 brown sugar, pepper to taste, . Thin layer of salt, pepper, sugar blend, thin layer of dill. Vacuum seal or shrink wrap. Refrigerate, flipping every 6 hours for 48 hours

[shmoe joe]

we do gravlox. 1/3 salt, 2/3 brown sugar, pepper to taste, . Thin layer of salt, pepper, sugar blend, thin layer of dill. Vacuum seal or shrink wrap. Refrigerate, flipping every 6 hours for 48 hours

thanks, slice pf salmon or whole side of salmon? What do you mean by flip? You put both side layer?

[AsherO]

we do gravlox. 1/3 salt, 2/3 brown sugar, pepper to taste, . Thin layer of salt, pepper, sugar blend, thin layer of dill. Vacuum seal or shrink wrap. Refrigerate, flipping every 6 hours for 48 hours

Someone was just telling me a few weeks ago they do this and I was surprised how easy it sounds. Is this similar to the curing/pastrami stuff the OP is asking about?

[moko]

thanks, slice pf salmon or whole side of salmon? What do you mean by flip? You put both side layer?

coat both sides as described above. Flip refers to while it's curing in the fridge. If I had a space and a fridge with proper circulation, I wouldn't wrap it at all. Rather just let it dry cure on a rack. Similar to the way smokehouses do it.
I use whole sides of salmon. The better the salmon, the better the finished product is but it's also a good way to use low quality salmon.

[moko]

Someone was just telling me a few weeks ago they do this and I was surprised how easy it sounds. Is this similar to the curing/pastrami stuff the OP is asking about?

pastrami spice cured is usually smoked. Alas, I'm not buying a dedicated smoker for fish (much as I would love too, I have a day job.)

[shmoe joe]

coat both sides as described above. Flip refers to while it's curing in the fridge. If I had a space and a fridge with proper circulation, I wouldn't wrap it at all. Rather just let it dry cure on a rack. Similar to the way smokehouses do it.
I use whole sides of salmon. The better the salmon, the better the finished product is but it's also a good way to use low quality salmon.

will it work fine with just one slice? wanna fit ry before doing it on full side of salmon. 

[moko]

will it work fine with just one slice? wanna fit ry before doing it on full side of salmon.

Don't see why it would make a difference but I've never tried it.

[Ellen]

I do the following for a lightly salted cured salmon:
Mix 2 parts salt to 1 part sugar.
Spread a nice layer over the salmon and put it in the fridge.
After 15-24 hours (depending how salty you like it), rinse and slice. Store in the fridge. Or, you can put it in the freezer and take it out a few hours before you want to eat it. It will taste fresh.
Enjoy!

[Naftuli19]

pastrami spice cured is usually smoked. Alas, I'm not buying a dedicated smoker for fish (much as I would love too, I have a day job.)

A weber kettle grill will do the job and its pretty easy to cold smoke

[moko]

A weber kettle grill will do the job and its pretty easy to cold smoke

ye but you gotta dry cure it first. need quite a bit of refrigerated space for that.

[JlmBoi]

will it work fine with just one slice? wanna fit ry before doing it on full side of salmon.

Will be way too salty. It goes by surface area, not weight.

[shmoe joe]

we do gravlox. 1/3 salt, 2/3 brown sugar, pepper to taste, . Thin layer of salt, pepper, sugar blend, thin layer of dill. Vacuum seal or shrink wrap. Refrigerate, flipping every 6 hours for 48 hours

how do I know when it’s ready to eat? Looks so raw

[moko]

how do I know when it’s ready to eat? Looks so raw

Keep it another day or two. It's more of preference thing since at the end of the day, it's raw. You can also put it on a rack fot a day to evaporate more moisture