FR: Gravlax

[Dantheman]

This thread makes three times I have seen gravlax made in the last 6 months and I still have not done it

Looks oh so tasty.

[Tippster]

You best be holdin' the first week of Feb., Bitch.

[lemon boy]

Decided to give this a whirl with the help of Mr. Ruhlman's Charchuterie book.

oh man, this is so damn good and suprisingly easy. We'll definitely be doing this again.

Two really nice filets:


Hamm's really does make everything better:


Holy brine:


ready to get their pellicle on:


pretty sure this is not going to suck:


apple wood:


looks pretty done to me:


We should try it out, yeah? Yeah:


My next project? See if you can guess (no cheating buster):


I also made a scallop-crab-saffron terrine from the same book that was fabulous. Quality bit of book there, if you ask me.