And it begins…

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.