Title: Lox
Categories: Seafood Jewish
Yield: 2 Pounds +

2 1/2	lb	Salmon fillets
2	tb	Sugar
2	tb	+2 tsp kosher salt
1	tb	Hickory smoked salt

Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days. Remove and dry with a paper towel.

Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ

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