Lox

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ahakohda

Meat Mopper
Original poster
Jul 29, 2011
274
332
St. Petersburg, FL
Always use safe cooking methods. All that legal stuff.


I got this 4.5lb Scottish Salmon side.

My go to recipe

10% of weight salt
5% of weight sugar
1Tbsp of grinded juniper berries per lb
1Tbsp of cracked black pepper per lb


48 hours in refrigerator.
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Looks real good, I use cure#1 in my lox just to be super safe & either use sushi grade salmon, or freeze it when it’s sliced for a few days under -10 degrees. Here is my method, it may give you some ideas.
Al
 
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