I've enjoyed lox forever (at least my knees think I'm that old), been making it for years, but just smoked one on a real, live smoker for the first time this morning.
(The other piece of fish is blackfin tuna, caught off the OBX last week)
I cured for longer than usual, mostly simply because I couldn't find the time to smoke during the week. I ran it in my MES30 with no heat, AMPTS filled with apple wood pellets, as you can see in the lower left.
I pulled it after about 3 hours or so. Smells great. Tastes great. But the fish is soooooo crumbly that I can't slice it. Nearly all of the firmness of the fish is gone and it literally falls apart as I try to slice it.
I read where someone recommended refrigerating for 24 hours before slicing, so after a few crumbly, delicious "slices", I put the salmon in gallon bags and into the fridge.
Any thoughts, comments, tips? Maybe everything is fine and I will be able to slice it tomorrow after it chills a bit. But there's no way I could get a real "slice" today except perhaps on the very end where it was the firmest.
Thanks for your help, brothers and sisters of smoke.