Texmex gravalax cured w/taquila and cilantro

Yield: 1 Servings

Measure Ingredient
2 mediums SIDES FRESH SALMON --
TRIMMED/DEBONED
¼ cup SALT
½ cup BROWN SUGAR
2 cups TEQUILA
bunch DILL -- (COARSLY CHOPPED)
2 bunches CILANTRO -- (COARSELY
CHOPPED)
2 teaspoons CRUSHED WHITE PEPPER
2 teaspoons CRUSHED BLACK PEPPER

MIX SALT AND SUGAR-DIVIDE INTO ⅓- RUB SIDES WITH ⅓ OF MIXTURE AND SOME OF HERBS-PLACE ONE SIDE ON LARGE SHEET OF CLING FILM- COVER WITH HERBS AND PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 - 8 HRS. UNWRAP; DRAIN OFF LIQUID AND RE-WRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY.

Recipe By : scottish@... (Joe Williamson) From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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