I just do a dry surface brine on salt on mine. Would this be more of a Gravalox than traditional Lox due to the brown sugar and dill?
Watching for the results...
Mike I'm not sure. There are so many recipes and I guess it depends on which side of the ocean your on.
I have made this a couple of times and have been very pleased with it. I also have done just the dry brine for salt fish but never smoked it.
Here is quote from the recipe site:
bsolomon: “I have made this recipe twice and it is fabulous. It is complex only because of the timing for the two curing steps. It is also designed for the Bradley, so you get all of the particular tips and tricks without having to experiment yourself.”
“I did another batch of lox using spyguy's recipe, and again it was outstanding. This time I did 1 hour 20 minutes of alder and 40 minutes of cherry, and I liked the results even better than before. By the way, the lox also freeze and defrost quite well for those who want to make a bigger batch next time.”