Would like to make Lox(not smoked). Receipt on web said I can take two pieces of salmon, salt and sugar, coat, press together, wrap tight, and let is "cure" in fridge for 5 days, rinse, slice and eat "raw". Any body do that ? Thanks
Yup that's the traditional method for gravlax. You can go 48 hours, no real need for 5 days. I usual put cure#1 in as well since I usually cold smoke, but for plain lox it isn't necessary.Would like to make Lox(not smoked). Receipt on web said I can take two pieces of salmon, salt and sugar, coat, press together, wrap tight, and let is "cure" in fridge for 5 days, rinse, slice and eat "raw". Any body do that ? Thanks
This sounds nice.
For those who smoke it, what woods have you used?
Explain again what I'm looking at please. Looks like a baking dish then brick then fish then brick. I don't see a bowl. I do however see your straw.
Thank you!First a long green Pyrax glass dish, then a plastic dish covered with foil to keep fish out of the juice that will run off. then the fish, just about a pound for my first try in plastic wrap, then a clean brick also in foil to weigh it down.
Oh yes, From N.Y. to California. Some outstanding and some not so good. Being in the military for 20+ year I was able to sample food from a lot of different cultures.Have you had lox before?