Cure at home with our blend of salt, citrus and spices to naturally cure salmon and seafood here at Public Smokehouse.
Try making your own Salmon Lox at home with our salt blend featured in our Cold-Smoked Salmon process. Pair with Tulip Tree's Nettle Cheese, Batali Pickled Onions and your favorite toasted bagel and you are ready for brunch.
Available in 8 oz, 16 oz, 24 oz, or 32 oz vacuum sealed bags.
Shelf stable, store in pantry.
Ingredients: salt, sugar, brown sugar, lemon peel, coriander, fennel, orange peel, black peppercorns.
Directions:
1. Layer in about an inch of cure into the bottom of a baking dish with about 2 inches room around each side of your salmon. If you are curing more than 1 piece, leave at least 1 inch space between.
2. Cover with remaining cure until salmon is buried by 1 inch
3. Lay down a barrier of plastic wrap, then a tray or wooden board. Then weight this evenly with plates or jars filled with water.
4. Place in your refrigerator and cure for 24-48 hours
5. Remove from cure and rinse with cold water. Pat dry
6. Slice thinly across the muscle fibers and serve