Brett-EDH
TVWBB Olympian
All this talk of salmon lox inspired me to finally make some at the new place. It’s been almost 2 years since I made a batch.
Trimmed up a $27 side of costcos finest Atlantic salmon. Trimmed off the belly, tail section and head action and seared those off for dinner last night.
That left me with a very even and consistent mid-body section which I dry brined last night.
1/3 C pickling salt
1/2 C of 50/50 unbleached sugar and dark brown sugar
Some white and black ground pepper
A few pinches of dried dill weed.
Generously covered the loin all over and fridged last night.
This morning at 8A I rotated the slab and mixed all the brine up so there were no solids left and then dressed it with the pan drippings.
I’ll rinse it off tonight and build the pelicle for a Sat AM smoke session.
Looking forward to Sunday brunch with some bagels, lox, cream cheese, capers, tomatoes and red onion.
Trimmed up a $27 side of costcos finest Atlantic salmon. Trimmed off the belly, tail section and head action and seared those off for dinner last night.
That left me with a very even and consistent mid-body section which I dry brined last night.
1/3 C pickling salt
1/2 C of 50/50 unbleached sugar and dark brown sugar
Some white and black ground pepper
A few pinches of dried dill weed.
Generously covered the loin all over and fridged last night.
This morning at 8A I rotated the slab and mixed all the brine up so there were no solids left and then dressed it with the pan drippings.
I’ll rinse it off tonight and build the pelicle for a Sat AM smoke session.
Looking forward to Sunday brunch with some bagels, lox, cream cheese, capers, tomatoes and red onion.
