So I made some gravilachs

[MattBaggins]

Friend gave me half of a 30 pound salmon pulled out of Lake Ontario so I decided to make some gravilachs.

1:1 salt and brown sugar, some pepper and lots of fresh dill from the garden. Dry cured for 48 hours.

Overall the taste is great but damn is it salty. I thought I did something wrong, but reading up, old school gravilachs would be salty no?

[Warpy]

1. Lots of salt, no "i" in gravlachs.

The salt dessicates the fish and makes it inhospitable to bacteria. It's why you can eat it safely after it has sat around for a good while.

You're supposed to serve it with bread and lots of beer.

[surrealAmerican]

2. By "dry cured", do you mean ...

... you just rub it down with the salt/sugar/pepper/dill mix and keep it in the fridge, maybe flipping it from time to time?