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
The look of candy is what sparked my interest. Both of my sons fish commercially in Bristol Bay, AK during the summer. Great college job. Therefor I have a good supply of salmon. This recipe is very close to making Loxs. The difference is the sugar and the curing process. Lox are done in about 4 days, but as was mentioned do not last more than a week. My first attempt at this recipe was put into the UMI bags yesterday. I used 2 fillets. In a couple of weeks, I will have my Norwegian buddys taste test it. A little goat cheese on a cracker with a thin slice of this salmon sounds tasty.