Watch out with that new 'quick cure' method for salmon gravlax
I saw a video last month from a chef in Portland saying you could do a full gravlax cure in just 6 hours using a 3 to 1 sugar to salt ratio, way more than the usual mix. I tried it for a brunch order, pressing two big fillets. The result was a total mess, the fish was way too salty and almost dry, like jerky. I lost the whole batch, about $75 worth of salmon, and had to scramble. The lesson is that some shortcuts just don't work for a reason, the old 24-48 hour cure with a balanced mix is the way. Has anyone else tried a fast cure method that actually turned out okay?