Here is my first attempt at curing salmon. I only used a small piece in case things went pear shaped.
Vanilla vodka and orange cured salmon
330g piece of salmon
50g Murray River salt crystals
1 tablespoon freshly squeezed orange juice
2 tablespoons Vodka, infused with a vanilla bean (mine has had the vanilla bean in for at least 12 months)
Using tweezers, remove any pin bones.
Mix sugar, salt, vodka and orange juice in a bowl.
Place salmon in a freezer bag, add cure and make sure all surfaces are covered.
Put in a bowl and weigh down with heavy tins.
Transfer to the refrigerator for at least 8 hours or up to 3 days.
Turn Salmon over every 12 hours. Do not pour off liquid. The salmon will feel quite stiff when it is cured. Drain liquid and remove most of the mixture from both sides of the Salmon.
Carve as thinly as you can. Freezing the Salmon for 10 minutes helps with the slicing.