After being inspired by Alton Brown to make a cardboard cold smoker to make bacon I started to think of what else I could cold smoke. One of the first suggestions I got was to make lox (cold smoked salmon).
I have had lox from grocery stores, Einstein's Brothers, as well as the local Katz's deli but my version turned out as good or better and costs a fraction of all the above.
Best of all you know exactly what's in it and how fresh it is when you get it.
Important Note: It seems that uncooked, yet cured foods may be regarded as safe, as long as the preparation and sanitation directions are strictly followed. That said, any animal product that in uncooked could be hazardous for the young, elderly, and those with compromised immune systems.
Step 1: Materials
1/2 sheet pan (2)
Cooling rack (2)
5lbs of weight
This is based off of a Gravlachs recipe from food network, with some modification.
I used frozen, unseasoned salmon fillets. You can use fresh but note that the recipe calls for freezing the salmon for minimum of one week before starting the cure process. These fillets already had the skin and any pin bones removed so there was no further prepwork.
2 parts kosher salt
1 part sugar
1 part ground black pepper
In a bowl combine the above ingredients and blend together with a fork.