Ingredients: Kosher Salt, Brown Sugar, Dried Dill.
NO MSG
Cured Lox Recipe: Generously coat your salmon with Solovey Kitchen Original Curing Seasoning. Wrap tightly in plastic film and place in a container with a weight on top. Refrigerate for 36 hours. Rinse thoroughly, pat dry, and return to the fridge uncovered for 12 hours. Slice thinly and enjoy.
