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  1. K

    Salmon questions?

    Hey! I am in the process of making gravlax and I'm unsure about a couple things. First off my filet is a bit uneven. Its 1 inch at its thickest and about 1/2 to 3/4 inch at its thinnest. will it cure unevenly? I put equal parts sea salt to sugar and some dried dill on it and set it in the fridge...
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