Cold cured lox, no smoke.

Final verdict...very pleased...put on racks at 12:15, pulled at 6:30.  Bathed in olive oil and ready for vac seal.  Smallest piece remained a lil' salty but tolerable with sourdough, cream cheese, capers, pickled red onion that my wife made and cracked pepper...I tasted a larger fillet and it was onolicious in texture and salt...Bon Appetit...thanks for watching...

Nice !

Thanks for taking us along with the process and starting this thread, Eddie.

Alex

Nice !

Thanks for taking us along with the process and starting this thread, Eddie.

Alex

Yeah buddy!  Gotta get all winter thready in a foodie way...I hope to can some herring this year and also master freezing picked crab meat in a flavored whip cream to retain texture and flavor.  Be well...

Nice !

Thanks for taking us along with the process and starting this thread, Eddie.

Alex

Yeah buddy!  Gotta get all winter thready in a foodie way...I hope to can some herring this year and also master freezing picked crab meat in a flavored whip cream to retain texture and flavor.  Be well...

Hope to see ya on the crabbing grounds. 

capers! 

Looks amazing! 

Eddie, that looks delish! Great job!

Was inspired. 

Just a simple smoke

Last of the salmon end pieces. Thinking a salmon dip.

Was inspired. 

Just a simple smoke

Last of the salmon end pieces. Thinking a salmon dip.

Dat's what I'm talkin' bout'!  Thanks fo' da pics...Bon Appetit'