Liked the look of what CrewDog had done so much that I was just burnin to give it a try. Picked up a little more than a lb of Atlantic Salmon from a fish market in Omaha called "Absolutely Fresh Seafood". Used the same ratio of salt and sugar from CD's post, just couldn't get fresh dill from the local grocery in Plattsmouth. That's the tough thing about living out of the city, small grocery stores and few good restaurants. Anyway, I picked myself up by my bootstraps and decided to just go with using dry dill. Will let these sit in the fridge until Easter and see what we get.
Here's a few pics:
Salmon
Salmon and the spices
Mixture packed on
Vac sealed to do it's thing
I am going to give the lox a bit of a cold smoke using maple chips when it is ready. I'm also planning to smoke a 5lb Ribeye roast this weekend too. Here it is all thawed out. Tonight I am going to open it up an let it start drying for a couple days.
I'll start another post this weekend for the Ribeye smoke and will include finished pics (I hope) of the Gravlox.
Thanks again CrewDog for the inspiration to try something I've never done before.
Dave
Here's a few pics:
Salmon
Salmon and the spices
Mixture packed on
Vac sealed to do it's thing
I am going to give the lox a bit of a cold smoke using maple chips when it is ready. I'm also planning to smoke a 5lb Ribeye roast this weekend too. Here it is all thawed out. Tonight I am going to open it up an let it start drying for a couple days.
I'll start another post this weekend for the Ribeye smoke and will include finished pics (I hope) of the Gravlox.
Thanks again CrewDog for the inspiration to try something I've never done before.
Dave
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