Directions:
- Make salt brine of pickling salt and cold water. Skin and fillet salmon.
- Cut in 3/4 square chunks. Add to salt brine and soak overnight. Make pickling brine of vinegar, sugar, and water. Boil 5 minute Cool. Do these steps the night before. Next morning, rinse salmon well, then layer with slices of onion, allspice, and bay leaves in a wide mouth gallon glass jar. Add cold brine and let stand 4-5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2030.09 Kcal (8500 kJ) | ||
| Calories from fat | 418.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.5g | 72% | |
|---|---|---|---|
| Cholesterol | 521.53mg | 174% | |
| Sodium | 57478.06mg | 2395% | |
| Potassium | 4740.57mg | 101% | |
| Total Carbs | 126.32g | 42% | |
| Sugars | 100.2g | 401% | |
| Dietary Fiber | 8.87g | 35% | |
| Protein | 241.88g | 484% | |
| Vitamin C | 26.1mg | 44% | |
| Iron | 1.2mg | 7% | |
| Calcium | 341.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 78.88 Kcal (330 kJ) | ||
| Calories from fat | 16.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 72% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 174% | |
| Sodium | 2233.22mg | 2395% | |
| Potassium | 184.19mg | 101% | |
| Total Carbs | 4.91g | 42% | |
| Sugars | 3.89g | 401% | |
| Dietary Fiber | 0.34g | 35% | |
| Protein | 9.4g | 484% | |
| Vitamin C | 1mg | 44% | |
| Calcium | 13.3mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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