The recipe I followed doesn’t call for this but others I’ve seen call for it in order to express more moisture. But where does the moisture go if the salmon is wrapped in plastic wrap?
On a related note, the grocery store was out of kosher salt so I bought pickling salt and used less. No going back now but can anyone reassure me?
And lastly, the curing time. I read to cure longer die a “harder” cure. I’m not sure what I want except for it to taste amazing on a bagel. Does anyone know how to tell when the salmon is ready or have a better description of what happens with longer curing?
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