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Home Cooking

Nova Lox Help

Honartvandelay | Oct 31, 201508:52 AM

I have been making Nova Lox for a few years now. I use a dry brine mixture of salt and sugar followed by an overnight rest in the fridge and then cold smoked. I really like how it comes out with one exception. My method produces two textures for the fish. The first, which is what I want, is a silky texture on the inside the fish. The surface of the fish and the thinner parts, however, take on a much more jerky like texture. Is there any way to avoid the surface from becoming more like salmon jerky? Is a wet brine my answer?

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