Kitchen appliances chat

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Acliff in reply to @dancing james

I cured salmon gravadlax with dill and beetroot at Christmas with a vacuum bag.

It was phenomenal.

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lemonade in reply to @Acliff

My mum used to do this with bricks in the garage

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Acliff in reply to @lemonade

My father in law did the same, with clingfilmed bricks.

The vacuum bag means that the salt and sugar draw into salmon without extra weight (though I did add something on top to shape the fillet).
A lot less salt and sugar needed too, as there is less wastage.

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