Here's the idea- Bitterman's book "Salt Block Cooking" has a recipe for salt block gravlax that involves seasoning the piece of salmon then sandwiching it between two blocks with some fresh dill. Now, I got my hands on these nifty little thin sheets of cedar. The way you typically use them is to soak them then wrap something in them before throwing on the grill or in the oven.
I got the notion to combine the two by putting the salt block on the bottom, then salmon, then cedar sheet, then something about as heavy as the salt block, like a cast iron skillet. Bitterman's recipe says 3-5 days so I thought flipping the fish halfway through would expose both sides to both elements equally.
I have two concerns and they both have to do with spoilage. (1) will the side exposed to the cedar begin to spoil during the 1.5-2.5 days that it isn't directly exposed to the salt block? (2) should I actually double the curing time to 6-10 days to ensure that both sides eventually get the full amount of time expected? If so, would it be best to flip just once, halfway through, or to flip three times at quarterly intervals? Questions, questions.
I'm happy to haul off and just experiment, but any guidance that could avoid wasting food or making me sick is certainly welcome!!