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Thread: Gravad Lax

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  1. 18-06-2017, 09:50 AM #1
    MB
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    Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.
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  2. 18-06-2017, 09:53 AM #2
    223nut
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    Quote Originally Posted by MightyBoosh View Post
    Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.
    I think it was skinned, just salted the inside of the fillets so they stuck together better
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