How long was the smoke?
Erik Thanks we have been waiting for the weather to break Thanks for the LOVE I appreciate itIm a fan Richie! Looks like you nailed it to me. LOVE!
I can smell it just by looking at the pics. Hope mine turn as nice as yours.Smoked with Alder & Cob 3.5 hrs MES 40 was steady 55°F ,I had to bump the heat when I started it was 34°F
Richie
Pete Thanks it is good I like how the 3 day cure worked on this,even thou I wasn't planning on it LOL Thanks for the Like I appreciate itLooks really good Richie! I still have a half salmon filet of gravlax in the freezer - your post has inspired me to pull it out today.
Gary believe me I was not happy when I open the package an seen the skin.I am sure you will do a fine job of turning it into Lox.Thanks for the Point I appreciate itThat lox looks fantastic Richie!! I love lox with onion and cream cheese.
I still have a fillet of salmon in the freezer (really BIG one). Gonna have to dig it out and give this a whirl. Of course, I'll be taking the easy way out--my fillet is skinless. LOL
POINT
Gary
That is some top notch lox there my friend! I need to make some soon!