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Lox (Cold Smoked)


Salmon fillets; (skin on) from
-- smaller fish 2 lb.
-- To 4 lb.
3/4 cup non-iodized salt
1/4 cup sugar
Fresh dill or dried dill weed

Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5 days. Rinse, dry and slice very thin on an angle from the top of the fillet toward the tail. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by on Feb 20, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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