Just Cured - Experience Fine Foods

As I said in my first post, Just Cured’s first product will be a cold smoked salmon. I will be using a North Atlantic organically raised salmon. I have been experimenting with cures, cure times, woods, smoking times and smoking temperatures. I ended exactly where I started — with a simple process that yields a very fresh tasting smoked salmon.

The cure is salt with a touch of one secret ingredient — a top Kentucky Bourbon. The smoke is 100% oak. I like the combination of the oak smoke and the hint of the oaky, caramel overtones from the bourbon. Both the cure and the smoke times are quite short. The resulting product has a delicate, almost fresh salmon texture and a light smoke flavor. (Sorry, Kevin, you got a side from the run that I was least happy with. Your comments helped me clarify my opinions of the direction I was heading.)

Here are a couple of snapshot photos of the most recent run of salmon. A whole side:

And a few slices: