SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW
New Posts  All Forums:Forum Nav:

HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW - Page 4

post #61 of 70

Thank you, that is very helpful though I am chemically allergic to onion - it makes me ill.  I don't think it'd be a problem leaving it out though?  It's the nitrite in the cure they are using to kill any parasites, I suppose so I want to avoid any of the commercial curing powders if I possibly can.  It's not that I have a fear of 'additives' as such other than those ones that make me ill!

post #62 of 70

I have a few questions about this recipe:

 

1. about how much salt is needed in the 1 gallon to cool the salmon in? 

2. does the zest from the orange and lemon give it a citrusy flavor? What would I lose if i don't do this or is this necessary?

 

post #63 of 70
Thread Starter 
Quote:
Originally Posted by jakester View Post
 

I have a few questions about this recipe:

 

1. about how much salt is needed in the 1 gallon to cool the salmon in? I use 2 cups of pickling salt.

2. does the zest from the orange and lemon give it a citrusy flavor? Not that I can tell. What would I lose if i don't do this or is this necessary? I have done it without the zest & couldn't tell the difference in the final taste.

 

Hope this helps

 

Al

 

post #64 of 70

Thanks Al!

Another question - how important is it to use cure#1? Is it avoidable? 

post #65 of 70
Thread Starter 
Quote:
Originally Posted by jakester View Post
 

Thanks Al!

Another question - how important is it to use cure#1? Is it avoidable? 

 

To me it's very important.

I would never make this recipe without it.

You never have to worry about getting yourself or anyone else who eats the lox sick.

 

I will PM you a printed recipe that will be easier to follow.

 

Al

post #66 of 70

Just came upon this article, sounds like cold smoking is more dangerous than what most people think. 

 

http://amazingribs.com/tips_and_technique/cold_smoking.html

post #67 of 70
Thread Starter 
Quote:
Originally Posted by jakester View Post
 

Just came upon this article, sounds like cold smoking is more dangerous than what most people think. 

 

http://amazingribs.com/tips_and_technique/cold_smoking.html

 

This is why I said I would not make lox without using cure #1.

 

Al

post #68 of 70

Yes i total agree on the cure #1. I used to always think that 2-3 days cured in salt killed everything in the fish but i was totally wrong. I am very curious how sushi is made with totally raw fish, actually surprised it's even legal in the USA. 

post #69 of 70

One of our local supermarkets has a special this week for Alaskan Wild Sockeye Salmon fresh, never frozen for $9.99 a pound. I thought about buying some and cold smoke it but I am thinking previously frozen Salmon is probably a lot safer for cold smoking, right?

post #70 of 70

:drool:

I love LOX!! I'm going to have to try this out some day.

 

When my relatives visit from NY, they always bring bagels and LOX!

 

Danny

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW