I cured my salmon for many years to produce my own Graved Salmon.
It took between twelve and seventy-four hours to get the desired result.
One part sugar and two part kosher salt.
Plus the filet(s) had to be flipped over and drizzled with the salt/sugar/salmon surplus mixture with a spoon all three to four hours.
Not very convenient.
Now I found that putting the salmon with the same sugar/salt mixture in a bag and vacuum sealing it hastened the process considerably. Without having to turn over the fish several times and long waiting hours, I could finish the salmon within eight hours - or less if a less salty fish is your taste.
