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Subject: Real Lox

very fresh, very fatty (with whole skin) salmon
1 large earthenware crock (or wooden keg)
Kosher Salts (or rock salt)
Qty of clear flavorless oil comparable to the qty of salmon

Skin the salmon keeping the skin as whole as possible. Cut the
salmon meat into thin slices.

Within the crock, (or keg), lay down a layer of salt to cover
evenly. Place one side of the salmon skin scale side up flat onto
the salt layer. Drizzle the oil lightly over the skin until shiny.
Lay one salmon slice atop the oiled skin. Drissle the oil lightly
over the salmon slice until shiny. Layer the salts thinly atop
the salmon slice to cover.

Repeat the layers as above alternating salt, salmon, oil for all
remaining slices. Before adding the final layer of salts, lay the
other side of the skin scale side up atop the oiled salmon. Drizzle
with oil until shiny. Layer salts atop the final layer of skin to
cover.

Cover entire crock (or keg) with multiple layers (3-4) of plastic
wrap. Weigh down the top of the sealed crock (or keg) with heavy
stones. Store in a cool place 2 weeks prior to usage.

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