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LOX inspired by AL's sandwich

post #1 of 14
Thread Starter 

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.DSC04552.JPG

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

 

 

 

 

 

 

post #2 of 14

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.

post #3 of 14

Another great Lox job!!!!

 

Way to go Ahron!!!

 

Assist goes to SmokinAl !!!!

 

 

Bear

post #4 of 14

Man I need to try this stuff some day. Looks great!

 

post #5 of 14

Beautiful!  Home made cream cheese yet?

 

Good luck and good smoking.

post #6 of 14

That is awesome, and well above my pay grade.......learn something everyday

post #7 of 14

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!!

post #8 of 14

Should of said Africa not Al, but was so salivating my eyes got watery...lololol

post #9 of 14
Thread Starter 
Quote:
Originally Posted by AlaskanBear View Post

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

sausage.gif
 

 

post #10 of 14
Quote:
Originally Posted by africanmeat View Post




One day one day and it is coming soon i will fulfilled my dream to  fish in Alaska

sausage.gif
 

 



I have been known to share a wet line with those from outside this land called God's country. You would be most welcome at my side of the river any time sir.

 

post #11 of 14
Thread Starter 
Quote:
Originally Posted by AlaskanBear View Post





I have been known to share a wet line with those from outside this land called God's country. You would be most welcome at my side of the river any time sir.

 



Thanks for the kind offer

 

post #12 of 14

Al can I smoke lox when the outdoor temperature is 40 degrees

post #13 of 14
Quote:
Originally Posted by CABIN View Post

Al can I smoke lox when the outdoor temperature is 40 degrees



 

Absolutely!!

post #14 of 14

Thanks

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