Originally Posted by Wampus
That looks absolutely amazing. BEAUTIFUL!
Question.....how is this different than hot smoked salmon?
I do a cured, hot smoked salmon (cooked through). I'm assuming since this is cold smoked that it's got a different texture? I can't slice mine thin like that.
I gotta try that.
Lox is a cured salmon that is not cooked at all. The salt and sugar does their thing to the salmon. It is a moist, delicate piece of meat that should be cut very thin (wish I had a meat cutter/Hobart). The warmest this salmon ever got was about 70 degrees.