Cleveland Cooks: Lox, stock and two smoking bagels

CLEVELAND, OH (WOIO) - This lox, stock and brisket recipe is a dream come true.

Salt Cure:

Two cups salt

One cup sugar

1 tbsp. white pepper

Salt cure for 24 hours

Cold smoke 30 min

Rub it with pastrami spice

Slice it to order

Pastrami spice:

1 T. coriander

1 T. mustard seed

1 T. brown sugar

1 t. paprika

1 t. salt

1 t. granulated garlic

1 t. black pepper

Pickles: Mix 1 c. cider vinegar

1/2 c. sugar

1 T. salt

1 T. chopped dill

(add 6 sliced cucumbers)

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