Lox Making It From Scratch

Step 1: Place your fillet on a flat work surface and pat it dry with paper towel.

Step 2: Remove all the pin bones with a clean, sturdy pair of tweezers or pliers; discard the bones.

Step 3: Slice the salmon down the middle lengthwise.

Step 4: Mix together the wine and liquid smoke; slowly pour this mixture over the flesh of the salmon making sure you pour over the sliced side also.

Step 5: Lightly sprinkle with fresh ground pepper.

Step 6: Mix together the sea salt and brown sugar and pat it over the top and sides of salmon fillets.

Step 7: Add a bay leaf on each end of one sliced fillet or one at opposing ends of each slice. (So you have a bay leaf at each end when the fillets are placed atop one another)

Step 8: Add one sliced fillet over the other and place in a large re-sealable plastic bag or slice cross-wise and place in 2 smaller re-sealable plastic bags.

Step 9: Suck as much of the air out as you can with a straw and seal. (I vacuum seal mine with my electric sealer, so easy)

Step 10: Place in a large bowl and put something heavy over the packaged fish. (I use a heavy cast iron Dutch oven. (This is so the cure is forced into the meat)

Step 11: Place in the refrigerator for 48 to 72 hours, flipping over every 12 hours.

Step 12: Remove from plastic bags, rinse and pat dry.

Step 13: With a very sharp filleting knife remove and discard the skin.

Step 14: Slice into very thin slices.

Step 15: Enjoy!