Originally Posted by CreamyGoodness
I put mine in the fridge on Sunday for a party on Sunday of this week. 2-3 days curing and the rest of that time chilling out in the fridge and it should be just fine right? Havent made it in a little while, hoping I havent jumped the gun.
Due to the Jewish influence in my house (ie my wife's best friend) we have taken to serving ours on a bagel heehee.
It will be just fine. You could cure it for up to a week, and then it lasts another week or so if kept in the fridge. Take it out of the curing plastic bag, pat it dry with a piece of kitchen roll and put it in a new, dry plastic bag.
In Sweden gravlax is an integral part of the Xmas smörgåsbord a.k.a. Julbord, and there have been cases of botulism(!) due to largely two factors:
1. Not enough salt, or using mineral salt when curing. This makes for an environment where microorganisms other than the lactobacillus thrive.
2. Leaving the gravlax out in room temperature for extended periods of time, going back and forth from the fridge to the table over days. Not good.
But yours will be fine. I guess you have been using Kosher salt then?