HOW-TO / TIPS

Lox Salmon
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Lox Salmon
Going to the mainland I get orders from mom for her favorite lox salmon.

I start with shoulder cuts of either Coho or Spring salmon. No white springs I save those for candy salmon that is being dried in the dehydrator right now. Both sides of the cut I sprinkle a light coat of rock salt and heavy layer of white pepper and a thick layer of dill.

I wrap them in cellophane and puncture the wrap with fine holes for the juices to escape . They then †each go into separate bun pans on top of each other with a jug of milk in the top empty pan. This will compress them and squeeze out the juices. After 24 hours I slice them thin diagonally and then wrap them in a vacuum bag for storage. Great on melba toast.

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Here are the shoulder cuts.

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