Hey! I have a question about curing my salmon to make Gravadlax. My filet is about 1 inch at its thickest and 1-2 to 3/4 of in inch at its thinnest. I put equal parts sugar to sea salt on it and some dried dill. I set it in the fridge with a 20 pound weight on top of it.
1. Is my weight too heavy? will it damage the fish?
2. Is 24 hours enough to cure the fish?
Thanks in advance!