How long does gravlax last when cured by the method you've posted here? I
want to make it for my birthday dinner, but I'm working a bunch of overtime
in the next few weeks, so I need to do some time management to make sure
nothing slips through the cracks. I'm trying to figure out the window when I
*could* make it so that it's as good as possible on the day it'll be eaten.

TIA,

Bob

"Bob Terwilliger" > wrote in message
...
> How long does gravlax last when cured by the method you've posted here? I
> want to make it for my birthday dinner, but I'm working a bunch of
> overtime in the next few weeks, so I need to do some time management to
> make sure nothing slips through the cracks. I'm trying to figure out the
> window when I *could* make it so that it's as good as possible on the day
> it'll be eaten.
>
> TIA,
>
> Bob
>
I'm not Rodney, though I make quite a lot of gravlax. I think a week is
about as long as you'd want to store it. That's also what the "Great
Scandanavian Cookbook" says. They also add a bit of saltpeter to their cure.
I've been making mine lately with Morton's Tenderquick. I recently added a
bit of diluted liquid smoke to the salmon, for imitated "Cold Smoked Salmon"
It tasted much better than I thought it would. I'd do it again.

Ed

Ed wrote:

> I'm not Rodney, though I make quite a lot of gravlax. I think a week is
> about as long as you'd want to store it. That's also what the "Great
> Scandanavian Cookbook" says. They also add a bit of saltpeter to their
> cure. I've been making mine lately with Morton's Tenderquick. I recently
> added a bit of diluted liquid smoke to the salmon, for imitated "Cold
> Smoked Salmon" It tasted much better than I thought it would. I'd do it
> again.

Thanks for the information. I'd really like to avoid curing salt for this if
I can; I'm already fiddling with the recipe as it is: I plan to cure the
salmon with dill, mint, and cucumber, and to use vodka instead of cognac. I
don't want to be one of those people who end up posting, "This recipe was
crap! I used tea instead of coffee, garlic instead of sugar, and water
instead of butter, and I *hated* the way it came out!"

Bob

In article >,
"Theron" > wrote:

> I'm not Rodney, though I make quite a lot of gravlax. I think a week is
> about as long as you'd want to store it. That's also what the "Great
> Scandanavian Cookbook" says. They also add a bit of saltpeter to their cure.
> I've been making mine lately with Morton's Tenderquick. I recently added a
> bit of diluted liquid smoke to the salmon, for imitated "Cold Smoked Salmon"
> It tasted much better than I thought it would. I'd do it again.

I make a vodka gravlax that I found on the net about ten years ago. It's
very tasty, but thanks to Om, I recently acquired some Tenderquick. I
don't have any liquid smoke, but I do have some well over twenty five
year old 'Spice Islands Hickory Smoked Salt'. It's just gotta improve
with age 'cause it smells like a campfire when it's opened. And it's
heavy. How much Tenderquick would you use for say two pounds of salmon?
The recipe I have calls for 4 Tbsp of coarse salt per two pounds of
salmon plus brown sugar, pepper, fresh dill and vodka. I figure a
quarter tsp of smoked salt mixed in it would be interesting, now that
you mention it. But what would the Tenderquick do if the Scandanavians
only recommend a week? Because I'm not too bright, I've eaten what I
make without Tenderquick at over two weeks old. I've danced with the
devil and lived so far, but I'm rethinking my position.

leo