Have Homemade Salmon Gravlax in 24 Hours
Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.www.thespruceeats.com
I use vac seal bags when I do mine then put weight on top
RT
I haven't tried it that way, I usually brine the whole filet with skin on or 24 - 36 hours, then soak with fresh water. I boil the water, add the seasonings, drop in a few cubes and let it chill, then add the filets. Soak meat face down in the water with 2 cloves and a bayleaf for an hour. Remove, pat dry, wait 12 - 24 hours covered with saran wrap in the fridge to form a nice patina, then smoke. But it can't hurt to try freezing first. I cold smoke mine between1 and 2 hours with the breather opened full. It gives a gentle smoke flavourful very similar to the store bought but, if I do say so myself (and most who try it) better. If you like a little sweetness, brush with maple syrup before smoking.I did used fresh fish but I believe you can use frozen/thawed to get same result, brine once thawed.
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