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Lox and Cream

Begin by drying and double checking your filet for any pin bones. Next mix salt and sugar in almost equal amounts, just a little extra sugar. Cover both sides of the filet completely. Wrap in plastic wrap, cutting a slit on one end allowing moisture to escape. Apply weight to aid the escape of any moisture or juices. Refrigerate and allow to cure for 48 hours. Slice thin and put over top of a fresh bagel with locally produced creamed cheese. A tasty and healthy way to start your day.