On Wed, 23 Jun 2010 21:42:25 -0700, Christine Dabney
> wrote:

> On Wed, 23 Jun 2010 23:07:31 -0500, Omelet >
> wrote:
>
> >In article >,
> > Terry Pulliam Burd > wrote:
>
> >> For the dry cu
> >> 1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
> >
> >Thank you SO much! I've been playing with curing meat lately but have
> >not messed with fish yet.:-)
> >
> >I wonder how this'd be with just a touch of added smoke?
> >Not too much mind you... Just a hint.
>
> It wouldn't be gravlax then. Gravlax isn't smoked at all. No heat
> is used in the curing process.
>
> I personally wouldn't mix the two... Gravlax is really good on it's
> own, and is a very distinct method/flavor.
>
> Not everything has to be smoked and somethings are better not smoked.
>
>
I *love* gravlax. A friend makes it when I beg enough, he does all
the work - and I get to eat it. Hmm. Big party coming up this
weekend. I wonder if I have enough time to beg?

--
Forget the health food. I need all the preservatives I can get.