Chasin' Dreams
Well-Known Member
Spring Salmon and Albacore Tuna going in dry brine to make cold smoke Lox
24 hr marinade in vacuum packs then rinsed, pat dry then into the cold smoker at 70F until they are ready. Will be making some homemade Montreal style custom flavored bagels tomorrow to go with the Lox, cream cheese, capers and chives.
Nom nom nom!!
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