Easy. Buy a long slab of salmon. Cut it in the middle (two equal 6-8 inch chunks.). 1 cup sugar. 1 cup kosher salt. Fresh ground pepper. Mix together. Lay salmon chunks on baking sheet. Spread the cure on both sides generously (skin side and meat side). Throw some fresh dill on the two meat sides. Put them together. Roll out Saran Wrap. Start at one end (the two skin sides will face out). Wrap in triangle (like folding a flag). Then Wrap again tightly straight down keep folding it over. Put in a gallon Ziploc. Put in refrigerator. Flip every day for 3-5 days. When done you’ll notice it tightened up. Unseal the wrap and rinse in cool water until most of salt is out. Then, vacuum seal with fresh dill on top of meat side. Let refrigerate for a day or two. I usually use one fresh and freeze the other half for the next week or two. One of my favorite bfast Sammie’s.
You are my spirit animal.
Lox, cream cheese, capers, red onion on everything bagel. Amazing. Have to dip it in Tabasco a little. When I cure my lox I insert a bunch of fresh dill in there before vacuum sealing.
Just had a really good one here at home. What’s your “go to” breakfast sandwich.
Everything bagel - toasted light with butta
Bfast sausage patty - local butcher makes them. (Although homemade venison bacon in a bologna casing is crispy and a nice alternative)
White American cheese
Egg, over easy in shape to fit inside the round bagel. Cooked so there’s a little runny yoke but not a lot.
Tabasco sauce for dipping.
(English muffin is ok as well...but bagel is a good meal)
You guys put any other toppings on? Avocado slice? Tomato?
Another question: Do they keep Fromm isolated from the QB room like they did last year? I suppose having a QB away from the others is still a good idea this day and age.
Just answer the damn question!!
So I assume you chose to “see and hear” me?? I’ll take that as a compliment. Have you heard my rendition of “Hey Jude”. Unforgettable.