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Gravalax - Jamie Oliver - Page 2

post #21 of 39
Thread Starter 
Mine will be ready to pull out of the brine tomorrow night. I'm going to cut the slab in half and cold smoke one chunk, alder.
Edited by dirtsailor2003 - 10/22/15 at 9:44pm
post #22 of 39
Quote:
Originally Posted by cmayna View Post

Wholefoods also had the fresh horseradish roots as well. I have a feeling that a little bit will go a long long way.


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FYI, I have grown horseradish in the past, oddly enough they start off mild and the longer you leave 'em in the crisper, the hotter they get. Its like they intensify. Fresh gives the mildest taste.

post #23 of 39
Thread Starter 
Quote:
Originally Posted by Foamheart View Post


FYI, I have grown horseradish in the past, oddly enough they start off mild and the longer you leave 'em in the crisper, the hotter they get. Its like they intensify. Fresh gives the mildest taste.

I guess the stuff we grow out here on the Left coast is a bit different. The small stuff is mild and the longer it grows and the bigger it gets, the hotter it gets.
1 1/2"-2" around is pretty damn potent and goes great with any cut of beef. The smaller stuff that last old like carrot size the kids picked out of the creek and ate.
post #24 of 39
Quote:
Originally Posted by cmayna View Post
 

Wonder if the beet gives it a unique flavor.  Hopefully not since I don't like beets.  But that color is pretty awesome.  Can you imagine that Gravlax cold smoked?    Hmmmmm,  maybe I see it happening here soon, especially with some of my pale colored early season Salmon.

 

You do get a little flavour from the beet if you are sensitive to it but most is hidden by the horseradish and herbs. If you don't like the flavour of the beet then you can always use a little beetroot powder instead for the same effect.

post #25 of 39

This afternoon, I'll be slicing it up.  I sure hope it taste good but honestly don't expect too much, just due to the color and hoseradish.  Having a real issue with that. LOL.  Maybe I can use it for some bait during tomorrow's fishing trip. :yahoo:

post #26 of 39
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Way too salty for my tatse buds. Glad I only did one piece. Hopefully it will make some good Salmon bait.


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Edited by cmayna - 10/23/15 at 5:41pm
post #27 of 39
Thread Starter 


Just pulled mine. Yeah way to salty almost to the point of lutefisk if it works for bait let me know! Holy crap I need another three beers or so! I only ate a tiny little chunk!
post #28 of 39

From looking at the video, I was surprised that he only wipes off the salt with a paper towel after it has cured. When I have done similar in the past I always rinse it well under a running tap to wash off all the residual surface salt. Maybe this might help.

post #29 of 39
Wade,
I also thought that was wierd so I did rinse mine really well after scraping off the stuff. Still way too salty for me.

Here's a pic of it partially sliced.. While cutting it up I couldn't help myself by quietly singing to myself Michael Jackson's song......
"Just Beet it, Beet it" 😎

How rare do you like your lox?
71c98fcf5380d6ba0aa1759bc3272a76.jpg



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post #30 of 39
Quote:
Originally Posted by cmayna View Post

Wade,
I also thought that was wierd so I did rinse mine really well after scraping off the stuff. Still way too salty for me.

Here's a pic of it partially sliced.. While cutting it up I couldn't help myself by quietly singing to myself Michael Jackson's song......
"Just Beet it, Beet it" 😎

How rare do you like your lox?
 

 

So, now that you've made it and tasted it, can you taste the beets??

post #31 of 39
Actually the beet flavor itself was pretty quiet. That darn salt dominated everything. I might consider adding some beet to another lox recipe I like to do.


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post #32 of 39
Thread Starter 
I also rinsed mine. I also weighed the hunk of fish and adjusted the salt and sugar accordingly.
post #33 of 39
Haven't watched the video....does JOs method call for more salt than your recipes?
post #34 of 39
Hope the sushi chefs don't know about this...otherwise we won't be able to trust that tuna sashimi anymore.
post #35 of 39
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Haven't watched the video....does JOs method call for more salt than your recipes?

His recipe calls out the approx weight of the fish fillet, and gives the salt in grams. I did the math and figured out how many grams of salt for the weight of my fillet. tue ratio I used was based on his recipe.
post #36 of 39
WOW !!! no wonder it was salty.... His recipe calls for 11.4% salt.... I weigh the salt for my lox and add 2%.....
post #37 of 39
I guess we can just use our own ratios and add the beet and horseradish. I will make this.
post #38 of 39
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

WOW !!! no wonder it was salty.... His recipe calls for 11.4% salt.... I weigh the salt for my lox and add 2%.....

Potent stuff! I didn't even consider the recipe would be bad. My mom did mention when she was traveling Sweden, Switzerland, Latvia that the lox and smoked fish were very salty.

I still am contemplating a soak then smoke. Probably wouldn't help...
post #39 of 39
Quote:
Originally Posted by dirtsailor2003 View Post

Quote:
Originally Posted by DaveOmak View Post

WOW !!! no wonder it was salty.... His recipe calls for 11.4% salt.... I weigh the salt for my lox and add 2%.....

Potent stuff! I didn't even consider the recipe would be bad. My mom did mention when she was traveling Sweden, Switzerland, Latvia that the lox and smoked fish were very salty.

I still am contemplating a soak then smoke. Probably wouldn't help...

bbally's recipe soaks the lox... I've used his recipe and it's really good..
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