Have to thank @Scubadoo97 again for this delicious rabbithole (and @Presunto for the aesthetic inspiration)
Batch 3 & 4 of the beet-cured salmon was sliced up today.
I slightly increased sugar (1.25/1.5:1) in the curing mix, used a citrus-garlic salt blend to lightly cover the salmon, then the curing mix, and finished with the beet that I minced with the gran marnier to get it finer.
I was away for a day and a half longer and a bit worried that it had cured too long (3.5 days instead of 2-3), but after scraping off everything and rinsing it off, apparently no harm done.
Flavor is the best yet, maybe just a tad sweeter than I expected, but definitely better than the saltier end of the spectrum. The citrus came through nicely from both the salt and the alcohol.
I’m slicing a bit thicker now, looks nicer and a more generous bite!
