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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	1 Cup Pickling Salt
	1 Cup Light Brown Sugar, tightly packed
	1 teaspoon ground Black Pepper
	1 teaspoon ground Cayenne Pepper
	½ teaspoon ground Jamaican Pimento (Allspice)
	1 teaspoon Celery Seed
	1 Tablespoon coarse Corn Meal
	2 teaspoons dried Parsley
	2 cloves Garlic, peeled, mashed and minced

Clean and filet the fish. Wash well in cold water. Keep tightly covered and refrigerate until cured.
Combine all ingredients in a chopper or blender/processor.
Chop/Blend until fully combined and uniform in size.
Rub dry mixture into each piece of fish. Fully and carefully coat.
Place fish in ZIPLock bags in the refrigerator for 4 hours minimum.
Overnight marinating in this dry rub is better, depending on the species, quantity and size of the fish.
Rinse fish quickly and well in cold water, rubbing slightly to remove excess salt.
Pat dry quickly with paper towels.
Allow fish to countertop air dry on wire racks until fish glazes over. (approximately 3 to 5 hours, indoors)
Smoke according to your smoker's directions.

This recipe makes enough rub or cure for approximately 10 lbs. of any cut or size of fish.