Pickled salmon ("emel style" - pat & joe)
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Pickled salmon ("emel style" - pat & joe)
  Salmon    Fish  
Last updated 6/12/2012 1:17:55 AM. Recipe ID 48523. URL: http://artofhacking.com/aohfood/48000/48523-pickledsalmonemelstylepatjoe.htm
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      Title: Pickled salmon ("emel style" - pat & joe)
 Categories: Fish
      Yield: 12 Servings
           Ingredients for Brine:
      2 c  Cider vinegar
    1/2 c  Water
    3/4 c  Sugar
      3 tb Pickling spice
  SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a
  crock or suitable container skin side down, layering salt and fish.
  Be sure to use plenty of salt. Use a weighted dish on top of the fish
  to keep the salmon submerged in the brine; thirty days minimum for
  curing. Keep watch for oil scum on surface - remove scum with paper
  towels. Occasionally a mold will occur. If this happens it will be
  necessary to rebrine. Dump out all of the old brine and clean off
  fish. Rebrine by using at least a quart of rock salt to a gallon of
  water. (Don't spare the salt. Be sure the brine covers all of the
  fish.) During the above operation the fish can be kept at outside
  temperature ~ cool place - not necessary to refrigerate. The fish in
  this state can be kept for several months. FRESHENING: Put the fish
  in a container of fresh cold water. Rinse thoroughly two or three
  times a day for 2 days, or until salty taste is right for you. Keep
  refrigerated. Skin the fish and cut into the size pieces you prefer
  for eating. Remove the bones; fish is now ready for the pickling
  process. PICKLING: Make enough brine to cover fish, using above
  ratios. Bring brine ingredients to a boil until sugar is dissolved.
  Set aside to cool. Layer salmon and sliced onions in a container. (If
  you like pickled onions use plenty of them!) Pour cold brine over
  fish until covered completely. Let stand for at least a couple of
  days and then fish can be eaten. Note: You can put the fish in a
  smaller container, not necessary to refrigerate. We use 1 gallon
  containers when we pour pickling mixture on the fish. Then after a
  couple of weeks we put the fish into pint jars. NOTES
  : MC formatted 12/10/96 by rooby@shell.masterpiece.com

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Recipe ID 48523 (Apr 03, 2005)

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