LOX inspired by AL's sandwich

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africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
First the results (sorry could not help my self)

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it was Wednesday  i could not take it any more...so i got a whole salmon i  fillet it and remove the bones.trimmed the belly and the side off the fish (don't throw )

In a cure  it go's(i love dill and pepper so i add in)   for 48 hours  then to ice bath 90 minutes

and to the frig for 36 hours.

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It takes looooong time so we will do the cream cheese for the sandwich

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you know the Pieces thet i trimmed i smoked it  in a aluminum pen for 3 hours  mix it with salt,pepper and

butter and i got a yummmmy spread.
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OK it is ready now  in to the smoker it gos for 4 hours cold smoke

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Now for the long 4 hours ............................................................................ OK it is finish

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Yummmy Thanks AL

 
 
Your welcome Ahron. The lox looks awesome! You did a great job. I vacuum packed mine in 1/2 lb. packages & froze them, otherwise I would have eaten 4 lbs. in a couple of days. It tastes so much better than the stuff you buy at the store.
 
Dad gum AL that looks yummy--Kings are just a week or so away from showing up in the water ways up here.. Then the reds and silvers will hit with a vengence--I will be out in force to take my fair share and the smoking, canning, filleting, vacuum sealing will begin.  Hard to wait for the season to begin!!
 
Dad gum AL that looks yummy--Kings are just a week or so away from showing up in the water ways up here.. Then the reds and silvers will hit with a vengence--I will be out in force to take my fair share and the smoking, canning, filleting, vacuum sealing will begin.  Hard to wait for the season to begin!!
One day one day and it is coming soon i will fulfilled my dream to  fish in Alaska

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