Blend every thing but the soy sauce and layer the raw fish in the mixture for 24 hours in the refer. Tomorrow I will show part 2 of the curing .
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_1_4_18_19.jpg?easyrotate_cache=1555626622)
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_2_4_18_19.jpg?easyrotate_cache=1555626703)
digin_2
Celery, hot peppers, and ginger? or is it horseradish? or something else?
Cilantro, ginger, serranos, salt , sugar. I'll post part two later today with the soy sauce. This is basic old school sushi with a Pacific Rim twist. Better than squaw candy. A favorite in our house.
So a day later out of the marinade, rinse, and the fish is like leathery jerky.
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_3_4_18_19.jpg?easyrotate_cache=1555715370)
Back into sweet soy sauce for a couple of more days before it is ready.
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_4_4_18_19.jpg?easyrotate_cache=1555715489)
After the salmon is out of the marinade I put boneless chicken back in for smoking tomorrow night. Turns out like wild spicy jerked chicken. I hate wasting the marinade so I use it twice. :)
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_5_4_18_19.jpg?easyrotate_cache=1555717011)
I don't think that is the right mix for your marinade. If you will go ahead and send me the salmon when you get it out of the smoker I can check it out and let you know what you need to change. :D
And the first of the salmon this afternoon with the smoked chicken later for dinner.
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_6_4_18_19.jpg?easyrotate_cache=1555803528)
(https://forestryforum.com/gallery/albums/userpics/35190/cured_salmon_7_4_18_19.jpg?easyrotate_cache=1555806411)