Search results for query: Lox

...fish and do a hot smoke, or a cool smoke, still winding up with a 140°-ish finish temperature. Or you can dry cure fish and cold smoke for a lox-like product (lox usually is not smoked). This is often called Nova lox. Or you can brine or dry cure fish that has Cure #1 as a component is you...

What you have here looks to be Salmon Lox. Not getting into the history and the various possibilities on different approaches and styles, a good general safe practice is to make the cured cold smoked version using Cure#1. Once it is cured using salt, sugar, and cure #1 then it will be safe to...

is cu. = cup? look really good. ill order some instacure now and hopefully i can get some large salmon half like the one in your picture. down side of living in a smaller town UK its hard to find stuff like that, usually see some small/thin salmon sides. hopefully the wholesale i mentioned sells...

Welcome. Quite a few guys here have done it. Fish picks up smoke flavor easily. I generally hot smoke salmon for couple hrs. Others brine for bit then smoke. Several recipes here for salmon jerky/lox etc.

...from the refrigerator to the smoker. And, other than time... I would see no problem with rotating the fillet out of the smoker and into the refrigerator, or even the freezer. I do this when smoking butter and softer cheeses. And lastly, since you are making a Nova style lox, sample as you go.

I like the idea of rotating them back to the fridge for a bit. Thanks for the response.

...I'm sure I can help you with some answers. I first followed SmokinAl's approach here and then experimented to get things to a point where I never have to soak to remove salt. I learned how to just calculate the amount of salt needed based on the weight of the salmon meat I was curing into lox.

...Contact me for long one it was awesome! Back to the tasty rewards Thanks to @thirdeye for the help and recipe. Ive had great sucess with the lox and nova lox. Simple but detailed idea and formulation. Its spot on. The texture and salt just right. You can hold a half fillet and it wont...

...tweaking the flow and shelf/hook and eye placement. Using a Smokai Monster , cold smoke generator. Plan to do pork loins, bacon, sausage, cheese, lox etc. Made it big enough to grow into. It's about 360 cuft. I'd appreciate any observations you might have. I have a 3" pellet stove chimney...

You have some fun and tasty adventures coming. I think you will find it is not very difficult to do both methods. It just takes a little trying and doing to see what works the best and then you will get it perfectly done going forward :D

Appreciate the information! So I got two slabs of salmon one im Doing the equilibrium method the other im Using @thirdeye method and see what happens After I smoke it I will freeze to make sure I end the life of any possible parasites. I added dill and BP to the rub along with cure and cure...

...cold enough temps (kills potential parasites) then it's my understanding that you can cure and smoke with no heat and eat. This is how my Salmon Lox is done, it is safe to eat and has lost no weight. It was never cooked to begin with. So basically sushi. As for drying I think it will come...

yeah im going to smoke this batch with the equilibrium cure and just try to dry it out at 145F for extended period of time and see how that goes...then i will try the lox method with some fillets of cold smoking and drying in the fridge

...nailed down after a couple more tries. That is how it works for me. This is making me want to do some dried salmon strips (closer to jerky than lox). Hmmm maybe next weekend. I don't have much planned other than going to sight in to get ready for a deer hunt. It would be no thing to have...

correct! no heat at all. yeah that sounds pretty good!

How nice to meet you.. Thank you for your detailed explanation. Thank you again.. I am a beginner in cold smoking, never tried before only ı was an eater but now a days imported fresh salmon price became very expensive in my country.... so I said that is enough and I have to prepare my salmon...

...this. For amounts of measure out salt at 1.65% of the meat weight and sugar/sweetener at 1% of the meat weight. So in short. I basically follow my Salmon Lox curing approach and then apply my jerky smoking and dehydration approach in my MES until I get the desired texture. It's very good!!!

Which leads back to my original question though, of how do they measure if they dry brine?

No, both are allowed. But there are two different ways to do it. Dry brine like Lox or wet brine like most do

...Maple. I also like it for sandwich meat chubs I smoke and put on the slicer. Finally 100% Alder on my hot smoked Salmon or my cold smoked Salmon Lox. One oddball blend is about 80% Mesquite and 20% Alder for my smoked meat loaf. This is because I have a bag of pellets that was a blend of...