2 lbs of salmon
1cup salt
1cup brown sugar
Glass pan in refrigerator three days with weight
Day 4 rinse and in fridge overnight to form pellicale
Tube smoker in WSM for 15 hours
Hot smoke till 145
What's missing?
I can testify to this. Work in a steakhouse kitchen and make lox as part of the menu. The cured salmon is not smoked above 80F. Cold smoked is how lox is done.May I recommend adding salt by weight... I would use 2% salt and 2% sugar + dill etc...
You do not hot smoke lox.... Lox is cold smoked and the temperature is never brought above 80 deg. F....
Below is a great recipe.....
http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide