Joined
·
1 Posts
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!
1. Is my weight too heavy? will it damage the fish?
2. Is 24 hours enough to cure the fish?
Thanks in advance!