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5 pounds of salmon center cut fileted in 2 bones removed
Curing:
21/2 Tabs salt
11/4 Tabs sugar
1 1/2 Tabs dried dill or fresh dill
2 or 3 Tabs Cognac
Pumpernickel
Rub curing on all sides of both fillets. Lay filets on each other skin on the outside. Spread with more curing. Cover with wax paper and weigh down with 5 pound weight. Refrigerate 4 or 5 days, Tasting after 3rd day. Serve with pumpernickel.
Curing:
21/2 Tabs salt
11/4 Tabs sugar
1 1/2 Tabs dried dill or fresh dill
2 or 3 Tabs Cognac
Pumpernickel
Rub curing on all sides of both fillets. Lay filets on each other skin on the outside. Spread with more curing. Cover with wax paper and weigh down with 5 pound weight. Refrigerate 4 or 5 days, Tasting after 3rd day. Serve with pumpernickel.
