No, I don't mean some new kinda tummy tuck but rather; I want to make true lox.
The net has not given me what I need yet has provided some clues.
What I refer to above in the term 'belly lox' means salt cured salmon, not the brined and lightly smoked variety most of us think of as lox nor graflex which is a lightly brined salmon usually with herbs.
Lox needs no refrigeration whereas the others do. So can anyone help direct me to somewhere that I can learn the process?
I'll likely find out that real lox is too oily and salty than most like but until I've made it myself, how do I judge? I want to be armed this year with the knowledge; come next fall Salmon will be really cheap to buy at the docks.
Umm, does this mean I need to be honing my bagel recipe? If so guess I need to find out how to make cream cheese too.
The net has not given me what I need yet has provided some clues.
What I refer to above in the term 'belly lox' means salt cured salmon, not the brined and lightly smoked variety most of us think of as lox nor graflex which is a lightly brined salmon usually with herbs.
Lox needs no refrigeration whereas the others do. So can anyone help direct me to somewhere that I can learn the process?
I'll likely find out that real lox is too oily and salty than most like but until I've made it myself, how do I judge? I want to be armed this year with the knowledge; come next fall Salmon will be really cheap to buy at the docks.
Umm, does this mean I need to be honing my bagel recipe? If so guess I need to find out how to make cream cheese too.