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
Finished up the first attempt. I used the 50% salt as recommended. Being kind of a salmon snob both my wife and I found this recipe to be a bit salty and to dry. However, some friends of ours enjoyed mixing this salmon with cream cheese and cappers. I did find it surprising how much the Montréal and liquid smoke effected the flavor. I will definitely consider using both flavorings the next time I make Lox’s.