Recipe - Pickled Salmon (Emel Style - Pat And Joe)

INGREDIENTS FOR BRINE
2 cup Cider vinegar
One half cup Water
Three fourths cup Sugar
3 tablespoon 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 cut or sliced up 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

Posted to MCRecipe Digest V1 #336

Recipe by: Jane Morton

From: "Rooby" rooby@shell.masterpiece.com

Date: Tue, 10 Dec 1996 15:24:32 +0000