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Old 11-08-2001, 11:31 AM
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Eric Eric is offline
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Join Date: Jan 2000
Location: Pacific Northwest
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No, this isn't lox. Whelan gives directions for making several kinds of lox --Nova Scotia, Old-Fashioned, and Lox Salmon-- but I've never tried them (mainly since I don't eat fish). Suffice it to say, the Scotch method is a salt/brown sugar/rum process that results in a fillet that can be sliced very thin and has a texture like ham. I use alder, primarily, just to maintain the northwest tradition.

Cheers,
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