Last weekend when I was at Morro Bay I stopped into a fish store. They had lots of good cuts as well as cured and smoked product. I decided to buy a half pound of beautiful King Salmon. I packed it in the cooler and drove home. I wish I would have taken a picture of it before the curing process. It changed a lot, to cure it all I did was coat it in kosher salt and Dark Brown sugar. The meat darkened and it lost some moisture. Over the course of three days I drained the fluid twice. The meat formed a slick hard shell and the color darkened. I rinced it well, dried it and let it come to room tempter prior to smoking.
cold smoker with apple wood chips and let it get nice and smokey before I added the salmon. I filled a bowl full of ice to help keep the temperature down.
It is easier and tastier than it looks, try it for your self. If you don't have a cold smoker or don't want to mess with it just curing the lox in salt and sugar gives you tasty lox all on its own. a dash of liquid smoke could give you that taste as well.
Thanks for reading,
To read how I made my cold smoker, click the link below.