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Sliced Lox

post #1 of 14
Thread Starter 
Just smoked 4 of these tail pieces this morning. Froze 3 of them unsliced, but this 4th one is going into my belly after I finish cutting it up.


daresehy.jpg


Tapayakin' from my iphone
post #2 of 14
Thread Starter 
e2etu4u2.jpg
post #3 of 14

Holy WOW does that look lovely! Well done!!!!! Cheers! - Leah

post #4 of 14

No bagels? Fresh homemade bagels? You can eat Lox with out a bagel? You California folks..... always living right on the edge. You should have saved that for the Halloween Cook off..... That is one beautiful plate.

 

You're not taking those other three on a 3 hours boat ride are ya? Ginger or Mary Ann?

 

Really nice looking.

post #5 of 14
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

No bagels? Fresh homemade bagels? You can eat Lox with out a bagel? You California folks..... always living right on the edge. You should have saved that for the Halloween Cook off..... That is one beautiful plate.

 

You're not taking those other three on a 3 hours boat ride are ya? Ginger or Mary Ann?

 

Really nice looking.


Here ya go!

ehezusyj.jpg



Tapayakin' from my iphone
post #6 of 14

This is just so gorgeous - bagel or no bagel - and amazing!!! Can you kindly tell me, how to do it? Thank you tons! Cheers! - Leah

post #7 of 14
Yumm!!!
post #8 of 14
Quote:
Originally Posted by cmayna View Post


Here ya go!

ehezusyj.jpg



Tapayakin' from my iphone

 

 

Actually, I just drooled ....... mouth is watering. I can only imagine what its like if the picture can do that to me.

post #9 of 14

That is fine looking lox. May a fine breakfast ahead for you.

 

Disco

post #10 of 14
That looks great. Would love to know exactly how you made this.
post #11 of 14
Thread Starter 

Leah & Aklee,

The process I use take 24-27 hours.  The following numbers can vary depending on how thick the pieces are.

 

8 hours dry brining

8 hours wet brining

Rinse and refresh for 20-30 minutes

Dry in fridge for 5 hours

Room dry under a fan for 3 hours

Cold smoke for 3 hours.

 

Craig

post #12 of 14

Thank you Craig! That truly looks outstanding and will be fun to try doing! Cheers and happy brand new and beautiful week! - Leah

post #13 of 14
Thanks for the guidelines. Do you have a recipe for the wet and dry brines?
post #14 of 14

have mercy.  wow.

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