Lox first time

tropics · Dec 20, 2015

Followed bbally's step by step almost to the letter

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

So a big Thank You for the post.

I left the skin on,will not do that again picked scales for a few minutes.

Wrapped and cured 2 days pic of right before the desalting

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tropics
Dec 20, 2015

Soaked for about 45 min. tasted a small piece nice not salty

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tropics
Dec 20, 2015

Dried for close to 20 hours in the fridge added more Dill

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tropics
Dec 20, 2015

Smoked yesterday with Alder and some Cob Pellets AMNPS lit

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tropics
Dec 20, 2015

Smoked for about 4 hrs. temp in the smoker was 35* when I opened it used my torch to warm it up inside 47*

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tropics
Dec 20, 2015

Covered and rested over night Bagels with Cream Cheese and Capers

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tropics
Dec 20, 2015

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tropics
Dec 20, 2015

Definitely better then store bought

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tropics
Dec 20, 2015

Cut in half these are big Bagels

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tropics
Dec 20, 2015

one more

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tropics
Dec 20, 2015

Thanks for looking

Richie

daveomak · Dec 20, 2015

Richie, morning...... Looks very good... Thumbs Up

I like leaving the skin on when making lox or smoked salmon... Most of the fat is between the meat and the skin... I find it gives a product that is really moist and heart healthy.... the Omega's are in the fat...

You can always try and scale the fish first....

dirtsailor2003 · Dec 20, 2015

I agree with Dave. An easy way to scale the salmon is to use a hose with a spray nozzle. Lay the fillet flesh side down and hold from the tail end. Wash from the tail end towards the head end. The scales will fly off. The other method is to scrap them off with the back side of a knife. Same thing work from tail to head. Rinse the fish afterwards.

Bearcarver · Dec 20, 2015

Looks Great, Richie!!

Nice Job!!

-----------------------

bbally's a good guy to follow!!

Bear

Rafter H BBQ · Dec 20, 2015

Very nice job Richie, looks awesome ! Thumbs Up

tropics · Dec 20, 2015

DaveOmak said:
Richie, morning...... Looks very good...

I like leaving the skin on when making lox or smoked salmon... Most of the fat is between the meat and the skin... I find it gives a product that is really moist and heart healthy.... the Omega's are in the fat...

You can always try and scale the fish first....

I may try that but they were fillets

Richie

tropics · Dec 20, 2015

dirtsailor2003 said:
I agree with Dave. An easy way to scale the salmon is to use a hose with a spray nozzle. Lay the fillet flesh side down and hold from the tail end. Wash from the tail end towards the head end. The scales will fly off. The other method is to scrap them off with the back side of a knife. Same thing work from tail to head. Rinse the fish afterwards.

Being a deckhand for a few charter boats I have skinned and scaled enough,and sitting here thinking I should kick myself square in the backside.I should have pinned it to a board in the laundry sink.There is going to be more for sure.Thanks

Richie

atomicsmoke · Dec 20, 2015

I am sure it won't be the last time.

Looks yummy.

tropics · Dec 20, 2015

Bearcarver said:
Looks Great, Richie!!

Nice Job!!

-----------------------

bbally's a good guy to follow!!

Bear

Bear Thanks all the post I have seen I really liked this Thank for the point I appreciate it

Richie

tropics · Dec 20, 2015

WaterinHoleBrew said:
Very nice job Richie, looks awesome !

Justin Thanks for the nice comment and the point I appreciate it

Richie

tropics · Dec 20, 2015

atomicsmoke said:
I am sure it won't be the last time.

Looks yummy.

That is for sure My kids are coming for the holiday this will go with bagels and I will make some cheese spread. Thanks

Richie

disco · Dec 21, 2015

Terrific looking Lox, Richie. I love that stuff.

Point

Disco

cmayna · Dec 22, 2015

Very nice looking lox indeed. I agree about leaving the skin on. After we bring our fish home, it goes to a rubber mat in the back yard where we spray the scales off using a garden hose and a high pressure nozzle. Very simple. Even if I get a couple filet's from another fisherman who was lazy in not removing the scales, I will hold the filet with one hand, skin up and the garden hose with the other hand. Of course, you spray from the tail towards the head. The scales go flying off.

tropics · Dec 22, 2015

Disco said:
Terrific looking Lox, Richie. I love that stuff.

Point

Disco

Disco Thanks it is so easy to make I am glad I found SMF Thanks for the point I appreciate it

Richie

ctonello · Dec 22, 2015

Looks awesome! This is definitely on my to do list. What kind of salmon did you use?

tropics · Dec 22, 2015

CTonello said:
Looks awesome! This is definitely on my to do list. What kind of salmon did you use?

That was wild caught Sockeye Thanks it is very easy and you will never want that prepackaged again

Richie

ctonello · Dec 22, 2015

tropics said:
That was wild caught Sockeye Thanks it is very easy and you will never want that prepackaged again
Richie

I haven't had any luck with cold smoking everything I've made has tasted like ash tray. Hopefully this will be the project that works lol.

tropics · Dec 22, 2015

CTonello said:
I haven't had any luck with cold smoking everything I've made has tasted like ash tray. Hopefully this will be the project that works lol.

What kind of smoker do you have?

I use the AMNPS in my mailbox

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tropics
Dec 22, 2015

TBS

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tropics
Dec 22, 2015

Richie

crazymoon · Dec 22, 2015

Richie, that is some fine looking lox !!!!! It will make some tasty breakfasts !

tropics · Dec 22, 2015

cmayna said:
Very nice looking lox indeed. I agree about leaving the skin on. After we bring our fish home, it goes to a rubber mat in the back yard where we spray the scales off using a garden hose and a high pressure nozzle. Very simple. Even if I get a couple filet's from another fisherman who was lazy in not removing the scales, I will hold the filet with one hand, skin up and the garden hose with the other hand. Of course, you spray from the tail towards the head. The scales go flying off.

Craig You are so lucky to be able to get your own,no Salmon fishing by me.I may just go to the fish market and see if they have whole fish.Thanks for heads up

Richie

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