Home Cooking

Salt

Lox cure: 3:2 salt to brown sugar

Share:

Home Cooking 34

Lox cure: 3:2 salt to brown sugar

Das Ubergeek | Dec 29, 2010 03:51 PM

This thread was split from its original place on the Los Angeles board - The Chowound Team

* * * * * * *

When I want smoked salmon, I used to buy it from Zabar's or Russ & Daughters (the same price, including shipping, as Barney Greengrass, though it's been long enough since I went to BG that I disremember the prices). Now I buy it from Noah at Dry Dock Fish, who gets it in and slices and packages it.

Lox I make by myself. It's so easy to do it should be illegal to sell it, and the salmon on this coast is frankly superior to the salmon on the East Coast. Buy salmon belly at an Asian market or your favourite fishmonger, and cure it yourself. 3:2 ratio of salt to brown sugar, add a little cracked black pepper. Make more cure than you think you need.

-----
Barney Greengrass Restaurant
9570 Wilshire Blvd, Beverly Hills, CA 90212

Want to stay up to date with this post?

Feedback