I originally had visions of curing my own guanciale, but Eric found out about gravlax and we have seriously been talking about curing our own gravlax for nearly a year now. Eric is… so Norwegian it is like some kind of joke. And I hail from northern Minnesota where everyone is very Lutheran and therefore everyone voluntarily suffers through Minnesota winters and annual lutefisk dinners alike. And so a Scandinavian salmon dish beckoned to the both of us, and so we made it.
Gravlax requires five minutes of work and three days of patience, and then, magically, you have cured meat in your very own refrigerator and you are suddenly very popular at parties. And so here was our contribution to this year’s Christmas get-togethers:
THING #69: DONE. (22/101)
