Did you know there is a "Cured" Throwdown going on?
Figured I try something a little different than the normal Gravlax I usually make. Googling will find you all sorts of things, so this time around I'm trying a beet cured Gravlax. But since this is the Brethren and a TD entry has to be smoked/grilled, this will technically be smoked salmon rather than Gravlax which is not smoked.
Allegedly, the beets should not overpower the taste of the salmon, but instead give it an awesome color. We shall see.
The players
Mix up the cure, I normally use white sugar and salt, but trying brown sugar this time along with some cracked coriander & caraway seeds.
Grate up the beets. Couldn't find any fresh ones anywhere, so used canned.
Gravlax has to have dill, and I'm a Polack so dill is mandatory.
Put down a layer of dill, grated beets, cure, salmon and more cure on top.
Add the beets and dill
Then wrap it all up in a couple layers of plastic wrap.
Into a baking dish, weigh it down with something heavy and into the fridge.
Now the hard part.... Waiting...
Cure for three days flipping it over every day. Then it'll finally get a cold smoke.
More to come.
Figured I try something a little different than the normal Gravlax I usually make. Googling will find you all sorts of things, so this time around I'm trying a beet cured Gravlax. But since this is the Brethren and a TD entry has to be smoked/grilled, this will technically be smoked salmon rather than Gravlax which is not smoked.
Allegedly, the beets should not overpower the taste of the salmon, but instead give it an awesome color. We shall see.
The players
Mix up the cure, I normally use white sugar and salt, but trying brown sugar this time along with some cracked coriander & caraway seeds.
Grate up the beets. Couldn't find any fresh ones anywhere, so used canned.
Gravlax has to have dill, and I'm a Polack so dill is mandatory.
Put down a layer of dill, grated beets, cure, salmon and more cure on top.
Add the beets and dill
Then wrap it all up in a couple layers of plastic wrap.
Into a baking dish, weigh it down with something heavy and into the fridge.
Now the hard part.... Waiting...
Cure for three days flipping it over every day. Then it'll finally get a cold smoke.
More to come.
op2: 
