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First Ever Lox!

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bigfish98

bigfish98

Smoking Fanatic
Original poster
Oct 13, 2011
394
12
Bismarck, ND
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

3841b9b0_IMG_9935.jpg


All skinned

92936a2a_IMG_9938.jpg


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

488ba748_IMG_9940.jpg


Almost good enough to eat already!

4986628a_IMG_9941.jpg


Thin Blue Smoke

41d38de8_IMG_9945.jpg


Just cleaned my window.  Looks good, eh?

5c647bae_IMG_9946.jpg


Cold Smoking

a918025e_IMG_9947.jpg


AMNPS

c19ad8ac_IMG_9950.jpg


All Smoked Up

4e7bc0e1_IMG_0047.jpg


And oh so tasty!

12812e78_IMG_0049.jpg


Thanks for looking!

Bigfish
 
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.
 
Moikel said:
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.
Click to expand...
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.
 
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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