I have been making Nova Lox for a few years now. I use a dry brine mixture of salt and sugar followed by an overnight rest in the fridge and then cold smoked. I really like how it comes out with one exception. My method produces two textures for the Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)