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First Ever Lox!

post #1 of 4
Thread Starter 

Well, I couldn't decide what I wanted to smoke this weekend so I went with Lox.  I have never done it before or any fish for that matter, so I am pleased to announce that I don't think I screwed it up!  I took two ~1.25# filet sections, skinned them, rubbed them with 2 Tbs of Sea Salt, 2 Tsp Brown Sugar, and 2 Tsp dill, let them sit in the fridge for 12 hours, rinsed them, dried them in the fridge for about 3 hours to form a pellicle, then cold smoked them in my MES 40 with my AMNPS filled with Oak, Cherry, Apple and Maple pellets for 5 hours.  I don't want to brag (and I have never had lox before) but it tastes good!  Hopefully it tastes like it is supposed to!!  confused.gif  I like it at least!  Salty, Smoky Goodness!  Here are some pics!

 

Two pretty filets

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All skinned

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One rinsed off after overnight sit, one waiting for rinsing.

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Almost good enough to eat already!

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Thin Blue Smoke

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Just cleaned my window.  Looks good, eh?

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Cold Smoking

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AMNPS

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All Smoked Up

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And oh so tasty!

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Thanks for looking!

 

Bigfish

post #2 of 4

Looks superb .drool.gif Its on my list to do.I have done gravalax but not lox. I saw in another thread some cure1# in the mix. Still unsure myself about using it for cold smoked fish. Yours looks exactly like the smoked salmon we get here,made in Tasmania where the fish farms are.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Moikel View Post

Looks superb .drool.gif Its on my list to do.I have done gravalax but not lox. I saw in another thread some cure1# in the mix. Still unsure myself about using it for cold smoked fish. Yours looks exactly like the smoked salmon we get here,made in Tasmania where the fish farms are.

I was told that Lox doesn't use cure.  So I didn't use any.  Again, I have never had it before, but it tastes so good that I doubt I did it too wrong!  I have seen recipes that called for dry salting (like what I did) then brining as well, but the recipe I used didn't call for that and it was quicker this way.  Maybe one day I will try it the other way.

post #4 of 4

Can't argue with success! Gravalax is just salt sugar dill with the fillets weighted down.I make it every Xmas must be 10 years now long before I knew about cure1#.I eat it over 5 -6 days .Never had an issue. 

I would be happy to follow your lead,just waiting for the weather to cool off a bit more here.Still in shorts,tshirts $ winter starts next month!

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