Just finished off my last piece of smoked Lox from last winter so thought I'd re-stock up the smoked lox area of freezer #2. Just another way to help reduce the amount of Salmon we have.
Very simple dry brine of 5/6 ratio of kosher salt / brown sugar. Brined for 8 hours.
Then over to another 8 hour wet brine of, water, br sugar, maple syrup, whole pepper, dry dill,,,,,,,,,,can't remember what else.
Refresh for 30+ minutes, sprinkle with more dill then fridge dry for 5 hours, room dry for another 3 hours, then off to a cold smoke session for 3 hours using Alder and then apple.
It will sit in the fridge for a few hours before I start slicing and freezing it.
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Very simple dry brine of 5/6 ratio of kosher salt / brown sugar. Brined for 8 hours.
Then over to another 8 hour wet brine of, water, br sugar, maple syrup, whole pepper, dry dill,,,,,,,,,,can't remember what else.
Refresh for 30+ minutes, sprinkle with more dill then fridge dry for 5 hours, room dry for another 3 hours, then off to a cold smoke session for 3 hours using Alder and then apple.
It will sit in the fridge for a few hours before I start slicing and freezing it.
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