Before lighting the grill smoker, many chefs make in brine or fish or meat.
Care and brining however have been traditional methods of food preservation and cooled for centuries in today's society as outdated methods of developing them in the seasoning to foods. In essence, grill like the smoker has evolved.
My research on the healing began when I write recipes for the grill and started smoking as my research has evolved, so myInterest.
The science behind curing is the salt slowly sucks the moisture in the food, effectively acting as a desiccant and dry. The bacteria that normally grow on foods, not in a position to do so, because the substrate does not contain one of the essential elements that help to survive - water.
So, in essence, it is time to care is less susceptible to bacteria, so it is safer to eat. This is the principle of ham orIn fact, any kind of dried meat.
The drying process is now largely for the drying of salt and sugar for taste. Following the recipe, which I molasses as a sugar substitute - you can also use molasses.
This recipe is a tasty alternative to smoked salmon is large and very easy to do, certainly not a smoker. All that is needed is a polyethylene bag, salt, syrup, molasses and a little "time. It takes about a week to heal, so I would start with aSaturday and is ready for the coming weekend.
Ingredients
1 Salmon fillet, large (skinned)
4 tablespoons of syrup or molasses
1 tablespoon salt
Method
Place the salmon in the bag and tip the salt and molasses / syrup. Seal the bag and give the ingredients of a litter "to ensure good" to make sure the salmon into molasses mixture of salt fall. Allow the mixture to rest in the refrigerator for a week.
WhenWeeks, remove the salmon from the bag and enter rinse it under the faucet. Slap on a cutting board and sliced very thin.
I would like to serve in a spiral inside the case sofa with a little "cream - delicious. And" a good idea Grill menu.
But do not wait for a barbecue, when it rains, that what better way to spend a Saturday afternoon outside of preparing a syrup marinated salmon for the next weekend.
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