I found the recipe on the net. You take your fresh salmon and wash of the skin, place about 1/4" of kosher salt in bottom of plastic container, place salmon ontop and cover the salmon with another layer of salt about 1/4". Place in frig for 12-13 hrs, take out wash off salmon and place back into container with just water covering salmon for one hr. Take out place salmon on cookie rack and place in frig for 24 hrs to get the pelical on salmon. If you don't like smoked lox then cut it and have reg flavored lox. So I cut on for reg lox and smoked on for two / four hrs with cherry amaz n dust. Found another one where you used equal amounts of sugar and salt and dice up some dill about the same process.
post #21 of 21
12/19/10 at 10:23am