I admit to being curious about the oil in the recipe.
What role does oil have in the cure please?
On the previous part of the post about dry curing salmon (not brining), can anyone tell me how long they freeze the salmon to kill potential parasites, before defrosting and starting the curing process? There appears to be a host of conflicting information on the net about this subject, from 24h after freezing to the core at -20°c to a whopping 7 days at the same core temperature.
Would be very interested to hear what other posters who home (dry) cure their fish - without further hot smoking - do.
Doing some quick googling, it appears the guidelines are -20C for 7 days or -35C for 24 hours if served fresh, -20C for 24 hours if served lightly cured.
The article you linked to was the one that got me thinking about this - in it the author questions the exact wording, in particular in his view it should be 24h freezing at -20°c to be counted from the time the core has reached -20°c. Which adds quite a bit of time to the 24h freezing.