Salmon Charcuterie as shown on this site

[Jim]

Thanks for posting your feedback. After we made this recipe in all four variations, we had a “tasting panel” which included my parents who make lox regularly and they had the same feedback to yours for the 50% cure ratio product.
Their favorite was the 10% cure ratio.
We liked the 50% and 25% because it can be served pretty well on some toast with sour cream and capers.
We thought making four different variations will appeal to most taste pallets.