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Re: What exactly happens???

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Posted by Howard Aller, CEC, CCE on January 20, 1999 at 15:39:05:

In Reply to: What exactly happens??? posted by bill on January 14, 1999 at 21:27:03:

If you are planning to smoke the salmon, may I suggest that a DRY cure (such as is used to prepare gravlax) is not as suitable as a brine (wet) cure. The gravlax (equal quantities of salt and sugar plus whatever flavorings you like)cure tightens the cells and makes for a much less moist product. The most successful smoked items (fish, poultry, meats) are brined (with additional seasonings to taste) and then smoked.

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