Search results for query: Lox

I don't smoke cheese but I have cold smoked salmon lox and I encountered slight stale smoke issues. I wanted to raise the issue of Stale Smoke because it is something that totally happens when people cold smoke cheese and other items. Stale smoke tastes horrible no matter the wood used! See...

That looks fantastic to me. I never even thought of smoking cream cheese, cause I thought it would just melt all over the bottom of the pan. Judy just made some bagels & I have cream cheese on the grocery list. Will have to smoke some & put it on a bagel with some homemade lox! Al

...needs to be warmer than the ambient. Otherwise the smoke will pool up inside instead of exhausting out the top vent. This'll make your food will taste like an ash tray. Are you trying to just get some smoke flavor on your steak? Or are you actually wanting to cold smoke something like lox?

Looks great. Here is a recipe I have used in the past. One that was around on the Bradly forum. Best Smoked Salmon (LOX) From Spyguy After searching for various recipes for good LOX, I finally created this one which is a compilation of many I have heard of, tried and modified. Making good...

Can’t beat homemade lox, but I put a lot more on my bagel. I usually vac pack the lox in 6 oz packs & use the whole 6 oz on 1 bagel. It is also a perfect amount for 4 half sheet sushi rolls. Your lox looks perfect! Nice job! Al

Well I get my salmon from Sam’s or I like to get sushi grade from WildForkFoods. When you say cold smoked salmon, to me that means lox. Here is a lox recipe that I have followed for years with great success. Many of the guys on here use it too...

Nuttin' wrong with a lox dish, especially with homemade bagels. Nice job. Is the lox cold smoked? Is that a sprig of tarragon or........tucked under the blanket of yummy fish?

Richie looks real good. Aint had lox in ages.

Craig Yes it was cold smoked, with a sprig of dill. Richie

Lookin good ! Never had Lox , but love a good bagel . Nice work .

Looks great Richie! Never had lox either but it's something I'd like to try.

Al I package close to 6oz. but use it on 2 bagels. I did Sushi last weekend using thicker pieces wasn't bad, I got to use my new knife Richie

Joe Thank you I used my new Knife for the Lox packaged and froze. The Sushi I made was a big hit at dinner last night. Thanks for the Like I appreciate it. Richie

...it’s very good. I’m interested in that caper dill dressing. I would use it on tuna patties because I have a hard time liking salmon. I want to like it and always try it but I can’t get a taste for it. Croquettes and lox are two things left for me to try, if those don’t do it, nothing will.

My first attempt at some lox went better then I expected! Normally there's no smoking involved with lox, but I wanted to add just a kiss of smoke. So I tossed it in for a 30 minute cold smoke and it's so good! The cure took 36 hours and it's got the right amount of salt. I'm very pleased with this!

Are you trying to make lox? If so I think this will guide you thru the process. https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/ Al

Looks really tasty! I don't have the fridge space right now to attempt Lox but I may give the bagels a shot ;) It's been quite some time since I had lox...

Lox has always peaked my interest. I go up to Maine every summer and eat more than I should. I love it! Thanks for sharing.

Yum!! Love lox on bagels.

...a simple marinade of flavor and in that case like 2hours aught to do the trick. The other case is if you are curing (using Cure #1) for salmon lox or salmon jerky/nuggets then brining/curing would be needed. I have only ever done dry brining and curing for the salmon lox and jerky cases...