okay folks I'm known as pop al in these parts this recipe was handed down to me and perfected by my son-in-law John in the great state of Oregon but we're going to try to replicate that here in Florida the best we can we can't obtain you know fresh salmon out of the oceans but we'll have to settle for this there's other stuff they sell it Sam's Club and it works very well we start out with two pieces of salmon approximately equal sizes and we're going to rinse them off and then we're going to Pat them dry we want to keep it as dry as possible because we want the LOX to be dry we don't want slimy blocks so the first thing is sea salt or kosher salt is very important and we're going to solve it cover it in salt don't be afraid don't be nice and generous cover every inch of that baby and salt then we're going to take some nice fresh pepper hanging green in on this with the salt that's what does the clay curing we're going to take a bit of salt a bit sugar just a little bit and a half a teaspoon each side this aids in the curing process okay we've got salt and then we got this is dried dill you can use dried dill fresh dill you don't need a lot okay now we're going to flip these pieces over and repeat the process on this side times the salt it's the main ingredient enough this by chance comes out too salty for you you can ease up on the salt but you want a good curing process salt and by the way my cameraman and the system is Cody from Illinois down here visiting and misses his first cooking lesson although he is a junior chef in his own right so did not only put the salt on fish normally I put this all time first times just to have it I guess you could do either way but you really want to get the salt on all sides all sides all surfaces suck that salt all right after you got that all done let's see trick I put everything on your video you forgot the sugar put a little sugar in this side also no need you could use regular white sugar brown sugar and you know this you don't want to use to make sure that you don't want to hit it with sweetness to it okay now we're going to take these pieces and flip them on to each other like that we got it laid here on the saran wrap and we're going to use that to help the curing of the whole system here hold on I'll be right with you okay now we're going to wrap this up in the saran wrap this laying here make a nice nice little package all perfect package with in professional oh yeah I've done as many times and it's always coming off decent and I've added some little little things to it to make it perfect now here's what's important after you got this nice little package all sealed up all surfaces of a lot of the salmon covered you what if you want to call as smoked salmon you can call it that you could call it a lot you could call it gravel locks you could call it anything you want whatever floats about right but it is going to be delicious if you follow my recipe and not some of these other dumb recipes that you've seen on YouTube okay here's what we do I'm going to take our toothpick we're going to puncture this bone bone bone many times all around what we want is the juices once the sauce starts working on the salmon it's going to force the liquids out and we want that in the bottom of the dish and we don't want to keep it in there because again we don't want this slimy one as dry as possible okay then we take a little saucer put it on the top of that small enough so it can weigh down on it then we're going to take a couple of weights whatever you whatever floats your boat this happens to be bushed Bush means good and you put that on top of it for weight now you're going to put this in the refrigerator for three days every morning of those three days you're going to turn it and their reasoning in those three days you're going to take us all apart take the package of smoked salmon and flip it over after three days it's been cured it's perfect what you do then is this is a trick that I've learned after many years of experience you take it the pieces of salmon out of the saran wrap scrape off all the dill and salt and then you take a piece of towel paper put it down put the two pieces of salmon on covered in the refrigerator for about six hours that will dry it out even more you don't want slimy blocks and there you are thank you my assistants coding raw thanks for John for vetting this and thank you all