This recipe is a huge hit with my family. They demand that I bring it to Christmas dinner every year
1 large salmon fillet
1 ounce pink salt
8 ounces kosher salt
3 juniper berrys crushed up
1 tablespoon fresh round white pepper
Pat excess moisture off of salmon fillet with a paper towel.
Put salmon fillet into a ziplock bag (or a foodsaver bag) pour the cure into the bag and toss to coat the salmon.
Vaccume pack your foodsaver bag or seal the ziplock bag, then place the salmon in the refrigerator.
Flip salmon every 24 hours.
Do this until the entire fish has firmed up.
Remove the fillet from the bad and discard the bag and fluid.
Place the fillet in a large bowl full of fresh water for about 1 hour,
this process is called freshening, it removes some of the excess salt.
At this point you have cured salmon, go ahead and slice a small piece off and sample.
If it is still too salty, place the fish back into a fresh bowl of water for about an hour.
Now for the smoking, cold smoke at no higher than 85 degrees for about an hour
using only Just Smoked Salmon’s Western Red Alder wood chips!
cover in plastic wrap and return to refrigerator for 24 hours.
Slice SUPER thin and on the bias, serve with bagels and cream cheese!
My recipe for my famous lox and cream cheese spread
4 ounces lox rough chopped into +/- 1/2″ bits
1 TBS Reeces brand capers
8 ounces cream cheese
1 ounce milk
2 green onions chopped
1 tsp dried or 1/2 tsp fresh dill chopped
1 tsp garlic powder
Warm the cream cheese in the microwave just until it thins out a little bit
and is easier to work with.
Combine and mix all ingredients and store in refrigerator over night to allow flavors to marry.
Serve with bagels.
Robert Ziegler
Cynthiana, KY