Slicers...

Jeepnut22

Jeepnut22

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Jan 17, 2007
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5,599
So...

Made myself a little Gravlax today. Well, started last night, ended today. Cured Salmon!! Also got a chance to do a little slicing with a couple of Busses.

Enjoy!

Salmon about to meet it's doom:
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First, the FFBM:
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Nice and thin:
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Scotch Break:
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On to the Ban modified Meaner (one hell of a slicer!):
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Scotch Break:
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The glory!
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Bread knife?
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Scotch Break:
DSC_0121.jpg
 
Now you've got me itching to take my Busses out to the kitchen to cut something ;)
 
O.K. that's what I'm talking about:thumbup:! Very tasty pictures;)! What is the material that you used to cut the loaf of bread onto?
 
Andros said:
What is the material that you used to cut the loaf of bread onto?
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I forget the name of it, but it's some funky Kitchen counter material. It was a scrap we use for a cutting board. Almost NO pressure on the FBM and it left grooves in the cutting board. That thing is a beast!!
 
Great pics, I never would have thought to use a FBM to slice salmon, looks like it did a superb job.:thumbup:
 
Looks like you had a great night Phil:thumbup:

And I learned a new word. Gravlax is cured salmon:p
 
Ken44 said:
Looks like you had a great night Phil:thumbup:

And I learned a new word. Gravlax is cured salmon:p
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In Sweden!!

Basically a 50/50 mixture of Kosher Salt (course) and Sugar w/ a good amount of dill. Cover all sides and let sit, UN-Refrigerated for about 24 hours. Rinse off thouroughly, let soak for about 5-10 in cold water. Pat dry, slice and eat. :D

Simple and not a lot of prep-time...
 
Salt & sugar= a brine ??? Is the "cure" still considered raw? What i am asking,is the salmon only flavored not cooked ?
I use a salt/brn. sugar brine to cure my trout,before smoking,Is the reason I ask.
Your salmon looked Tasty...The Meaner/FFBM even Tastier!!!
 
jimmo said:
Salt & sugar= a brine ??? Is the "cure" still considered raw? What i am asking,is the salmon only flavored not cooked ?
I use a salt/brn. sugar brine to cure my trout,before smoking,Is the reason I ask.
Your salmon looked Tasty...The Meaner/FFBM even Tastier!!!
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I am not 100% sure how the process works. I do not believe it's still raw, but it certainly isn't cooked. Kinda like smoked salmon. Still has a raw texture but much more firm, completely different from cooked salmon which is flakey. Much of the sugar/salt mixture starts to liquify as it sits, so brine may be a good term.

There are a lot of differing Gravlax methods, but mine is simple and tastes amazing. Salmon melts in your mouth and has a great VERY SLIGHTLY sweet dill flavor to it.
 
may want to seal up those scales before too much fish oil gets in... that may stink...

I think I will try tung oil on my GL (instead of mineral oil)... it polymerizes better and thats why you finish wood rifle stocks with it.... (first hit with acetone... maybe tonight I will begin, and post some results in 2 days when its fully cured...)
 
Good point IB. Most of the wetness on the handles of both were from me washing my hands and not drying them well. On the Meaner, it probably got a little Salmon oil near the front of the handle, but not much. I will keep my eyes and nose on it. ;)
 
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