Thread: WHATS FOR SUPPER...keep it going
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  #1924  
Old 09-21-2020, 07:18 AM
Jim Blake Jim Blake is offline
 
Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
Default Nova Lox
I made some Nova Lox from a chunk of chinook salmon we caught this Summer. 50/50 salt and brown sugar, dill and lemon zest. Dry brined for 24 hours and cold smoked for 9 hours.
Last edited by Jim Blake; 06-07-2021 at 01:47 PM.
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