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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 10-09-2008, 10:04 AM   #1
The Anchorman
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Default How long do you cure your Gravalox??

24 hours or longer? I got some going right now and it has been 24 hours exactly, but it is not the right texture, 24 more hours?
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Unread 10-09-2008, 12:05 PM   #2
SmokeInDaEye
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Do you have it weighted down? 24 hours should be ok but flip it and go another 12.
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Unread 10-09-2008, 01:56 PM   #3
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It depends on how thick the salmon was to begin with. I try to get the center cut (about 1 inch thick or more) salmon and I cure for 36-48 hours (More if I forget about it in the other fridge)
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