Recipe - Texmex Gravalax Cured Wtaquila And Cilantro

2 md SIDES FRESH SALMON
TRIMMED/DEBONED
One fourth cup SALT
One half cup BROWN SUGAR
2 cup TEQUILA
bn DILL (COARSLY CHOPPED)
2 bn CILANTRO (COARSELY
CHOPPED)
2 teaspoon CRUSHED WHITE PEPPER
2 teaspoon CRUSHED BLACK PEPPER

MIX SALT AND SUGARDIVIDE INTO 1/3 RUB SIDES WITH 1/3 OF MIXTURE AND SOME
OF HERBSPLACE ONE SIDE ON LARGE SHEET OF CLING FILM COVER WITH HERBS AND
PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 8 HRS. UNWRAP;
DRAIN OFF LIQUID AND REWRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP
REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND
REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY.

Recipe By : scottish@main.com (Joe Williamson)

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip