Today I started to make lox. It’s not really all that difficult. Basically, coat a piece of salmon in salt/sugar and let it do it’s thing for 48 hours or more.
This is the salmon covered in the salt/sugar. I wrapped it in plastic wrap, leaving one end open to drain, and put it in the fridge at a slight angle so it drains. I’ll leave it there for 24 hours and check it. If the salt/sugar is still there, I’ll leave it another 24. If not, I’ll add more and leave it for 24.
Tomorrow afternoon I’ll make the bagels to go with it.