I see recipes online for making your own cured salmon. Allegedly

I've used this recipe and they came out great. The key is get very fresh wildcaught salmon. Now is the season for wildcaught sockeye and I cured 6 filets last week. I didn't have time to cold smoke them this year but they're still very good.

http://www.smoked-meat.com/forum/showthread.php?t=1442

>>9203339
Cured salmon is lox you dipshit.

>>9203339
It isn't going to taste smoked or have the same texture as cold smoked but it's good enough for me. I have a recipe that calls for soaking it in a saltwater brine for 15 minutes then putting fry and refrigerating. I guess you could add liquid smoke to the brine and see how that tastes. If has to be eaten within a day of "curing".

op I strongly advise against using this recipe >>9203395 first of all because I think it's a longer process than what you're looking for and second because cold smoking is one of those things that is really easy to fuck up and it can make people VERY sick. not the best thing to make a DIY for

>>9205099
I'm the guy that posted the link. It's an example of one I know works because I've used it several times. Most people don't have a cold smoker setup, but it doesn't have to be cold smoked. In fact, I skipped it this year and it's still very good.

As far as 48 hours being too long for OP, he's going to have to do 24 hours minimum if he wants anything resembling lox. Just my 2 cents having done it for several years.

disasterous. i used frozen

>>9205322
Gross!

>>9206677
nah, it was p good. it had a gelatinous texture and it had the desired over-salted taste. There was an extra layer that I scraped off, though.

>>9204988
Came to say this.