Cooking Experiment...
Looking into my fridge this morning as I packed lunch for the day I noticed that the cherries were in a little ick puddle.
"Ew, have the cherries gone bad already," I thought as I picked the bag up by the corner. But, no, the dripping seemed to be coming from above the cherries...
"Oh shoot! I forgot about the gravlax!" (and apparently also failed to seal it well enough and all of the curing juices were dripping out)
In conclusion,
Gravlax attempt #1:
Successfully Cured? yes
Dill-y? yes
Proper texture? yes
Unpalatably Salty? yes
Still Good? technically
...I threw it out, I guess I could have used it as flavorful salt replacement in something or another, but the saltiness was definitely a bit much. For the next attempt: less salt (the recipe was *per pound*, doh) + less curing time (don't forget about it...)
(That said, it was actually quite good beyond the being way to salty to actually eat, so there *will* be a next time)
