The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salmon Charcuterie as shown on this site › Salmon Charcuterie as shown on this site
This is definitely not lox recipe. It is fully cured salmon that would be stable in the refrigerator for a few weeks and has a different taste and texture.
The recipe posted on the site is the 50% cure/fish weight ratio. The video below demonstrates 4 different cure ratios.
To be conservative on the issue of food safety the site recommends 50% cure/ fish weight ratio, we thought the end result was very good: