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Tried curing my own salmon with beet juice, the color fooled my whole line
Last Saturday I mixed raw beet juice into my dry cure for a 2 pound salmon fillet, and 48 hours later it looked like candy but tasted like a salt bomb. I rinsed it three times and overnighted it in the walk-in, still too intense for the brunch crowd. Has anyone else experimented with fruit juices in cures and ended up with something way saltier than the math said it should be?
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faithb7623d ago
Two pounds of fish and 48 hours is not that long for a dry cure to pull salt in, so the beet juice is probably not your problem. Juice adds water back into the fillet, and water carries salt deeper than a dry rub ever will. Think about it: a wet brine moves salt by soaking, a dry cure moves it by pulling moisture out first. You did both at once, so of course it came in hot. Chef Marco at the spot on 5th does a beet cured arctic char and he measures his juice in grams, not by eye, because a quarter cup can throw off the whole ratio. Next time cut your salt by 15 percent and trust the scale.
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