Led Zeppelin is in the studio, minus lead singer Robert Plant. The resurrection of such bands as The Who, Rolling Stones and Led Zeppelin only confirm one thing…the world does not know how to retire. So on that note, this segment is dedicated to those who remember the butter churn and milking a cow first hand, sorry Mom and Dad.

Before electricity, preservation of perishable foods was handled in many ways. Drying, smoking, salt/curing, and aging were common practice.

Gravlax – Fillet a fresh salmon (a 12-14 lb salmon yields approximately 2-5lb fillet)
Remove bones, keeping fillet intact, skin on.
Add together:
6 tsp. kosher salt, ¾ tsp. white cracked pepper, 6 tsp. sugar, grated lemon rind of 2 lemons, 1 large bunch chopped fresh dill.
Coat the fillet with the mixture and wrap each fillet separately in plastic wrap.
Place in a steam table pan and cover with another pan on top. Add 10 lbs of weight or more to the top pan, placing pressure on the fish. Reserve in the fridge for 2-3 days, remove the salt cure and slice thin. Garnish with fresh dill and serve with a dill mayonnaise.

Future features will include smoking, cooking on a fire pit and drying fruit. Stay tuned!

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