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Super Easy! Smoke-Curing without Desalinating (Saumur Liquid)

Super Easy! Smoke-Curing without Desalinating (Saumur Liquid)

This is a special technique for smoke-curing foods without desalinating that I learned from a practicing French chef.

Ingredients

Water
1L (1000 ml)
Salt
70 g
Sugar
60 g
Bay leaves
2

Steps

1. Boil the water, then add the salt, sugar, and bay leaves to the pot.
2. Store the cooled liquid in a plastic bottle. It will keep in a cool, dark place for up to 2 months.

Story Behind this Recipe

I've been researching ways to smoke-cure foods. I was impressed after tasting a smoked dish prepared by a French chef, and asked him to teach me his technique. This recipe is a result of experimenting with that technique.