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Container for sousing ....


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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.

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