Salt curing salmon and it's a little raw still.
Hi! I am salt curing salmon. Following two recipes from Cured (Wildsmith) and Jam It, Pickle It, Cure It (Solomon). I heavily salted said salmon and wrapped it tightly in plastic wrap. It sat for three days in the frig, per the recipes. So I unwrapped it and rinsed it and it is still mostly raw. Does any one have any experience with curing? I was thinking that I would just salt it again and let it sit for a day or two longer. Any thoughts? Thanks!!