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 bag.
Store sealed at room temp.
Ingredients: salt, sugar, brown sugar, lemon peel, coriander, fennel, orange peel, black peppercorns.
Some tips on curing salmon with our salt curing mix:
1. Layer about an inch of our salt curing mix into the bottom of a baking dish that's large enough to accommodate your piece(s) of salmon with at least two inches of room on all sides. Rest your piece(s) of salmon on top of the curing mix.
2. Cover the salmon with our salt curing mix so that it's buried under about one inch of salt curing mix.
3. Lay plastic wrap directly onto the surface of the salt curing mix, then place a platter, plate, or baking sheet on top of the plastic wrap. Make sure the platter, plate, or baking sheet is level and apply weights on top (we use water-filled jars -- make sure the lids are on tight).
4. Refrigerate this entire assembly for about 24-48 hours, depending how large your salmon piece(s) are.
5. Remove the salmon from cure and rinse under clean, cold water. Pat dry.
6. Slice cured salmon thinly against the grain and serve.