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First lox on the MES30 - Page 2

post #21 of 28
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

You could fill up a milk jug with water, freeze it and put it in the smoker between your ampts and the fish.

 

Sounds like that might work.  Thanks!

post #22 of 28
Quote:
Originally Posted by DaveOmak View Post





That had way too much heat..... Lox needs to be below 70 degs IMO....

That wasn't meant to be lox...but hot smoked salmon.
post #23 of 28
Isn't lox just brined/pressed salmon? Not smoked. Smoked salmon is nova lox isn't it?
post #24 of 28
I put a pan of ice when I cold smoke.
post #25 of 28
Quote:
Originally Posted by atomicsmoke View Post

Quote:
Originally Posted by DaveOmak View Post





That had way too much heat..... Lox needs to be below 70 degs IMO....

That wasn't meant to be lox...but hot smoked salmon.


The title of the thread is "First lox" .. then the picture.....
Quote:
Originally Posted by atomicsmoke View Post

Isn't lox just brined/pressed salmon? Not smoked. Smoked salmon is nova lox isn't it?


As far as I know, lox has many definitions... depends which country... and how you interpret the wording and translate to which ever language.....

Nova Lox (Lax), Grav Lox (Lax) ..... smoked or unsmoked.... with or without dill.... salt and sugar... with or without white pepper.... with or without a thin film of EVOO to make it glisten... I like to add garlic and onion powder.... I suppose that isn't in an original recipe either..... Anyway I make it, it's all Lox (Lax) to me..... the stuff is awesome.... And I consider Lox to be ONLY made from wild caught Sockeye ..... I guess that's my definition.... Until you have had Sockeye Lox, you are really missing something....

The comment attached to the original picture was for clarification only..... not to be mean or rude.... in the event a newcomer wanted to see Lox, and the final results, I thought it would be a good idea to have a reasonable facsimile for them to see ....

I don't lean toward calling folks out on this forum... only to help folks and the learning process associated with it.... Recipes that turn out "bad" are a valuable learning tools for everyone... I post my mistakes or lousy recipes to help folks not make the same errors I make.....

Dave
post #26 of 28
Quote:
Originally Posted by atomicsmoke View Post

Isn't lox just brined/pressed salmon? Not smoked. Smoked salmon is nova lox isn't it?


You're correct.

 

True authentic "Lox" is nothing more than salt cured salmon, and never smoked. The term is a derivation of the Danish, Norwegian, Yiddish, German, and Swedish terms laks, lachs, and lax which all mean the same thing, "Salmon". Salt was/is used only as a preservative. The preferred cut, the bellies, are heavily salted, stacked (pressed), and stored for an extended period of time, often weeks. That's followed by a series of long soakings to freshen, then a drying process.

 

With the large wave of migration of Central and Eastern Europeans, predominately Jewish, to the Eastern seaboard of the US in the late 1800s, there also came a demand for salmon, which was found to be cheap and abundant in those days. For the most part, the salmon was sourced from the Pacific Northwest and, since refrigerated rail cars were in their infancy, shipped to the East Coast packed in salt. At a later point, a more abundant, cheaper, and closer source of salmon, was found in the coastal waters off of Nova Scotia. The fisherman returning from those waters with their catch also brought back the local native process using a milder cure and cold smoking the salmon. Hence, the term "Nova Lox" is something of an oxymoron.

post #27 of 28
Quote:
Originally Posted by Mdboatbum View Post
 

I think you'll get what you're after on your next try.  Smoked lox is out of this world good and even I, on my second attempt following Bbally's method was able to produce the best smoked salmon I've ever had. I say "Even I" because it's a well documented fact that I possess just enough knowledge to screw up even the most detailed recipe for hot water. 

(Please forgive the gratuitous bragging shots, but it was REALLY good, and not at all complicated)

 

14177291872_5a7e28be72_b.jpg

 

14177292432_36d06bfc84_b.jpg

How do I get smoked Salmon like this? I am going to cold smoke salmon this weekend for the first time so any advise is appreciated! 

post #28 of 28
Quote:
Originally Posted by cmayna View Post

One of my smoked lox's

u4yrypum.jpg

9e6e5ugy.jpg

or  like this? These two look perfect. 

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