Grabbed a few Salmon tails from the freezer to make some smoked lox. Basic procedure was to dry brine for 8 hours using non iodized salt with dk brown sugar. Then slightly rinsed and then into a wet brine for another 8 hours. Afterwards refreshed under cool running water for 30+ minutes. Then off to a fridge for 5 hours of drying, followed by 3 hours of room drying, then out to the smoker for 3 hours of cold smoking starting with Alder and finish with apple pellets.
The chosen 10:
Into a couple bags with the salt and sugar for 8 hours of dry brining:
Out of the dry brine bag, to be rinsed before taking a wet brine bath:
Bath time for 8 hours using water, kosher salt, brn sugar, maple syrup, whole black peppercorn, garlic chunks, dry dill. Once rinsed again, more dry dill will be sprinkled on before heading off to the drying sessions.
After a total of 8 hours to dry, now into the gasser, with no heat of course. Down underneath is the AMNPS. 2 hours using Alder and then 1 hours with Apple
Just a little smoke for 3 hours. Chamber temp remained around 52*
After being smoked, heading to the fridge for overnight rest.
Finish product
Belch!
The chosen 10:
Into a couple bags with the salt and sugar for 8 hours of dry brining:
Out of the dry brine bag, to be rinsed before taking a wet brine bath:
Bath time for 8 hours using water, kosher salt, brn sugar, maple syrup, whole black peppercorn, garlic chunks, dry dill. Once rinsed again, more dry dill will be sprinkled on before heading off to the drying sessions.
After a total of 8 hours to dry, now into the gasser, with no heat of course. Down underneath is the AMNPS. 2 hours using Alder and then 1 hours with Apple
Just a little smoke for 3 hours. Chamber temp remained around 52*
After being smoked, heading to the fridge for overnight rest.
Finish product
Belch!
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