Originally Posted by blackmonsters

I couldn't wait anymore so I just open it and sliced it up.
I let it sit for 18 hours though.

Results : Unbelievable!

I think I will let it cure for 48 hours next time though because the top layer of fish is insane good.

I don't think I'm saving any money over buying pre-made lox but it doesn't matter;
the taste is good enough to keep doing it this way.

I used parsley flakes instead of dill because I didn't have any dill; but it worked great.