General Discussion



General Discussion 15


Markarotti | Jan 8, 2004 09:27 AM

I recently tried a recipe from Emeril's site on
making Gravalax.
It was tasty but not Wow!

Would it be better if I used thinner salmon slices
to begin with when soaking in the "curing" mixture
for 24 hours?

What would happen if I cured the fish longer...36 or
48 hours???


Mark the novice

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