Quote:
Originally Posted by martyleach
Wampus
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.
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This is a lot cheaper than a Hobart. Great looking salmon.
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Bryan,
Team: Pyle's BBQ
Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM
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