Ruedeleglise Posted September 26, 2018 Share Posted September 26, 2018 Can you use Tuppaware containers for sousing ? David. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 26, 2018 Share Posted September 26, 2018 Would of thought so if they are deep enough. Quote Link to comment Share on other sites More sharing options...
Neil Craven Posted September 26, 2018 Share Posted September 26, 2018 For cooking the food in or for standing the wand in ? Either way yes but you may struggle to get the Tupperware to sink Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted September 26, 2018 Author Share Posted September 26, 2018 Ah, badly phrased question by me.....I am very new to this alchemy! I meant, really a container to house a side of salmon in the fridge once you have applied salt and sugar to it for 24 hrs. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2018 Share Posted September 26, 2018 Yes, Tupperware is food safe. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2018 Share Posted September 26, 2018 Yes it is fine for that, though what are your plans for the salmon? Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted September 26, 2018 Author Share Posted September 26, 2018 After 24 hrs with salt then after 24 hrs having been rinsed off.....cold smoking. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2018 Share Posted September 26, 2018 Is this for traditional smoked salmon? Quote Link to comment Share on other sites More sharing options...
Neil Craven Posted September 26, 2018 Share Posted September 26, 2018 Yep like Wade says you smoking after curing ? Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted September 26, 2018 Author Share Posted September 26, 2018 Yes Quote Link to comment Share on other sites More sharing options...
Neil Craven Posted September 26, 2018 Share Posted September 26, 2018 Enjoy long time since I did salmon as my mum keeps reminding me ? Quote Link to comment Share on other sites More sharing options...
Wade Posted September 26, 2018 Share Posted September 26, 2018 24 hours immersed in salt will result in quite a salty end product. Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted September 26, 2018 Author Share Posted September 26, 2018 Only with salt and sugar on the surface. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 27, 2018 Share Posted September 27, 2018 If you have the room in the fridge, coat the salmon with the salt and sugar and then place it in a wire cake cooling rack above the Tupperware container (or above a roasting pan). That way the brine produced will be able to drip away and will not stay in contact with the fish. It will result in a much less salty tasting end product. I know most of the home cured salmon posts tell you to either just place it in a container covered with salt or to coat in salt and then place in the container (and I used to do it this way when I first started curing salmon) however it always ended up more salty than I liked. I then learned how the commercial salmon curers (Forman and Field of London) did it and the result was so much better. 1 Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted September 27, 2018 Author Share Posted September 27, 2018 Yes. I have followed your suggestions on a previous answer to one of my many queries with great success. Many thanks to you and others for putting me on the route to palitable success. I have yet another question which I will post under a new thread. David. Quote Link to comment Share on other sites More sharing options...
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