or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Lox first time
New Posts  All Forums:Forum Nav:

Lox first time - Page 2

post #21 of 34

Great looking lox!

post #22 of 34

Looks fantastic! Making me hungry....bravo.png

post #23 of 34
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post
 

Great looking lox!

Thanks as I said it is so easy

Richie

 

Quote:
Originally Posted by Billdawg View Post
 

Looks fantastic! Making me hungry....bravo.png

Going to make some smoked Salmon spread for X-Mas Thanks

Richie

post #24 of 34
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

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

CM I see I missed you and it will make some Happy Children. My youngest bought me a new Salmon slicing knife,for X-Mas Thanks for the point I appreciate it

Richie

post #25 of 34
Quote:
Originally Posted by tropics View Post

What kind of smoker do you have? 

I use the AMNPS in my mailbox



TBS


Richie
I use the same still tastes like ash though haven't been able to figure it out.
post #26 of 34
Thread Starter 
Quote:
Originally Posted by CTonello View Post


I use the same still tastes like ash though haven't been able to figure it out.

Try letting rest uncovered in the fridge for a few hours.Then just tent it with saran wrap for the night. I can't think of anything else.

Richie

post #27 of 34

Great looking Lox project Richie.  I haven't tried this yet but it's mighty tempting.

post #28 of 34

Richie

 

Awesome looking smoke on the Lox. :points:

 

Thanks for sharing. Thumbs Up

 

Larry

post #29 of 34

Can't add anything except it all looks delicious! That and I love the Xmas tablecloth under the typically Jewish Sunday brunch :)

post #30 of 34
Thread Starter 
Quote:
Originally Posted by jodi View Post
 

Can't add anything except it all looks delicious! That and I love the Xmas tablecloth under the typically Jewish Sunday brunch :)

jodi Thanks I never even think of it as a Jewish brunch,i have 4 nationalities in my blood.We always hit the Mom & Pop Jewish Deli for pastrami and I would get a bagel with Cream Cheese and Lox

Richie

post #31 of 34

Richie,

 

That's some great looking lox. I make it all the time too, but I do my fishing at Sam's.

 

Not only do I skin them I take that line of brown fat that runs down the middle under the skin out too.

 

Personally I think it gives the lox a better flavor.

 

Great job!!

 

:points:

 

Al

post #32 of 34

I like the cob pellets too. They are quite potent.

post #33 of 34
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Richie,

 

That's some great looking lox. I make it all the time too, but I do my fishing at Sam's.

 

Not only do I skin them I take that line of brown fat that runs down the middle under the skin out too.

 

Personally I think it gives the lox a better flavor.

 

Great job!!

 

:points:

 

Al

Al I skinned these after and removed the blood line before slicing.I haven't fished for Salmon in 10 yrs or more.Sams is my go to for Salmon.Thanks for the point

Richie

post #34 of 34
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

I like the cob pellets too. They are quite potent.

Derek Cob is really a smooth tasting smoke and 40# bag for $10.00 can't beat it.Thanks 

Richie

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Lox first time