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Ignorhymus on
So this is a follow-up to my [earlier post](https://www.reddit.com/r/Charcuterie/comments/1fk549x/does_anyone_have_experience_curing_white_fish/), and I’m pleased to say it came out absolutely brilliantly. The colour and flavour of the paprika really came through nicely, and lightly searing it worked brilliantly. Thanks to everyone who commented. Recipe discussion is in the link – I didn’t up going for the second marinade that included the vinegar, but I did end up using a bit of curing salt. Would highly recommend.
klimb75 on
Wow I thought that was a venison backstrap at first
3 Comments
Hi /u/Ignorhymus if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
So this is a follow-up to my [earlier post](https://www.reddit.com/r/Charcuterie/comments/1fk549x/does_anyone_have_experience_curing_white_fish/), and I’m pleased to say it came out absolutely brilliantly. The colour and flavour of the paprika really came through nicely, and lightly searing it worked brilliantly. Thanks to everyone who commented. Recipe discussion is in the link – I didn’t up going for the second marinade that included the vinegar, but I did end up using a bit of curing salt. Would highly recommend.
Wow I thought that was a venison backstrap at first