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Stop me if I am wrong

post #1 of 9
Thread Starter 
2 lbs of salmon
1cup salt
1cup brown sugar
Glass pan in refrigerator three days with weight
Day 4 rinse and in fridge overnight to form pellicale
Tube smoker in WSM for 15 hours
Hot smoke till 145
What's missing?
post #2 of 9

If you are talking a hot smoke Salmon dish, your 1:1 ratio of brown sugar : Salt is way too salty for me.    I normally go with a  4:1 ratio of sugar:salt.  

 

If you are talking a lox dish since you mentioned a weight, then your recipe might be doable.

 

So first define if you are doing a hot smoke or a lox dish.

 

 

If a hot smoke doing filets, I'd normally do a 4:1 ratio of Sugar over salt dry brine.  Brine the filets for 5-7 hours.  Rinse and dry for 2-3 hours, then hot smoke until an IT of 140 is met.

post #3 of 9
Thread Starter 
Want to make smoked lox
post #4 of 9

My recipe for a smoked lox is doing 6-7 hours in a dry brine, then 6-7 hours in a wet brine.  Rinse and dry for 5-8 hours then cold smoke for 3+ hours.  Then again, there are so many recipes to pick from.

post #5 of 9
Don't follow Jamie Oliver's recipe for gravalax! Talk about to salty!
post #6 of 9

Based upon using a weight and over such a long period of time, it sure sounds like you are doing Gravlax which is basically already cooked by the time you finish the brining part.  Forming a pellicle and hot smoking would not be required but instead, I would cold smoke it.  Also per your recipe, I'd add some fresh dill sprigs to your fish before you wrap it up.  Adds a great flavor.  There are lots of Gravlax recipes out there.

 

I'm getting ready to start a batch today which will be over 24 hours, no weight, and cold smoked at the end.

post #7 of 9
Quote:
Originally Posted by Lemans View Post

2 lbs of salmon
1cup salt
1cup brown sugar
Glass pan in refrigerator three days with weight
Day 4 rinse and in fridge overnight to form pellicale
Tube smoker in WSM for 15 hours
Hot smoke till 145
What's missing?


May I recommend adding salt by weight... I would use 2% salt and 2% sugar + dill etc...

You do not hot smoke lox.... Lox is cold smoked and the temperature is never brought above 80 deg. F....

Below is a great recipe.....

http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide
post #8 of 9

Like Dave said I just started 2 fillets today.

 

http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

 

Richie

post #9 of 9
Quote:
Originally Posted by DaveOmak View Post


May I recommend adding salt by weight... I would use 2% salt and 2% sugar + dill etc...

You do not hot smoke lox.... Lox is cold smoked and the temperature is never brought above 80 deg. F....

Below is a great recipe.....

http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

I can testify to this. Work in a steakhouse kitchen and make lox as part of the menu. The cured salmon is not smoked above 80F. Cold smoked is how lox is done. 

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