Can gravlax be hung to dry?
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging it in a suitable environment away from lecherous insects.
Ultimately, I want to make a salmon version of bokkoms.
Best Answer
I'd strongly advice against that. A cure only works as long as the salt and sugar concentrations are high enough. And although Gravlax does a decent job of infusing the salmon with both the content in the salmon itself is not nearly high enough to keep it preserved, it is the crust on the fish itself that keeps it ok to eat.
It is not a problem to keep your salmon under its crust for a week, just make sure to keep it on a rack so liquid can drain away.
What you could try is making a version of Stockfish but you'll need a dry and cool environment (like Norwegian cool). Stockfish is usually made with very lean fish, I don't know how that would work with fatty salmon. But a casual google seems to confirm people are making something called "salmon jerky" so it might just work.
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Can you vacuum seal gravlax?
You can serve your Salmon Gravlax immediately or vacuum it again and store it.How do you know when gravlax is ready?
Salmon takes 2 to 3 days to turn into proper gravlax, depending on the variety and thickness of the salmon. The only way to know if gravlax is done is to taste it. After 2 days, I take one salmon side out of the cure, and cut off three thin slices to see if the flavor and texture are to my liking.Should you drain gravlax?
You're attempting to balance the concentration of salt/sugar/other outside the fish with that in the fish. This is via osmosis, which requires water to facilitate the process. Tl;dr: don't drain the liquid.Does gravlax freeze?
Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.Never Use an Oven or Dehydrator to Dry Herbs Again With This Century Old Method
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