Salt cod
From Burden's Landing
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- 2 lb skinless, very fresh filet of cod
- About 1 cup kosher salt
Salt the cod well. Wrap in a double-layer of cheesecloth. Place on a rack above a tray, and refrigerate for a day per inch of thickness.
Remove the cheesecloth. The cod should be translucent and firm. Rinse it thoroughly, rewrap in a single layer of cheesecloth, place on rack above tray, and refrigerate for seven days or until the code is dry and firm.
Before cooking, soak in water for 24 hours, changing the water every eight hours. It will still be quite salty.
Notes
Made my first batch the week of March 3. Made delicious salt cod cakes on March 10 and am planning on making brandade sometime soon.
