Originally Posted by martyleach
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.
This is a lot cheaper than a Hobart. Great looking salmon.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro