Search results for query: Lox

i have whole salmon cut in three pieces just gutted sitting it the same dry cure currently. they arent filleted so the thickness is over 2 inches so im letting it sit for a few day to make sure the cure 1 has time to work although i know it was over kill as i plan i taking it above 145F...

Beautiful color on that bird, thanks for your answer! Really appreciate the insight thank you! I've actually not tried Maple either! Gonna have to go get some this weekend!

You get some of these guys into a trip like this and you might become enabler # 1! :emoji_blush: Not sure if he's seen this thread but @SmokinAl Is the first person I remember seeing him make lox. Ryan

When I make lox I always use cure #1, just for safety reasons. If the CC is getting too hot a couple of frozen ice jugs will keep it cool. Al

...if you never tried it i recommend it highly I am trying to replicate it but im trying to figure out the safety hurdles. I've seen recipe for lox which doesn't give the finish texture I'm looking for. from what i can tell the fish is not brought up to a fully cooked temp. I'm just struggling...

What I would give for a real garlic bagel (toasted) with cream cheese and lox... They look real good - your wife is an artist! Were they boiled before baking?

Can you smoke in the evening? Its only couple hours of cold smoke Not sure of the flavor question

In one word... texture. Here is some cold smoked Nova lox and my dry cured and hot smoked salmon. The Nova has sort of a 'candied' look and mouthfeel. Every time I tried lox which was cured with salt only (in a dry cure or a brine cure) and for me, the texture was too soft. I find Gravlox...

I plan on doing 1lb salmon for lox (?) which I will cold smoke for 4 hours. So would I divide 5.7 grams by 5lb = 1.14 grams cure #1 for 1 lb salmon? If yes, would it matter if I use 1/2 cup sugar and 1/2 cup salt vs 1 cup sugar and 1 cup salt? Or would you have to add more/less cure#1 to dry...

Would kill to take a trip Like that and come back with 400lb of salmon home!!

Started a batch of my Alaskan sockeye into Nova Lox. Thanks to @thirdeye , its his ideas. First , debone them and get them all ready for the process. Mix up your special blend of magic and put it on these babies, put them skin up on wrap. Wrap them good and tight! Put them in frig with...

This may help https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/ Al

Ah man that is too cool! It is one of my fantasies to do an Alaskan trip and bring back a ton of Salmon like that!!! Any tips on how to effectively do so? I'm in TX so I figure I would have to road trip back the amount of salmon you are talking about that you guys caught. 800 pounds would be...

Haha yeah! I asked why she was boiling. I figured the cheese finally slipped the cracker. I didn’t know the process. Lesson learned. Don’t boil ribs but Bagels are okay.

Yeah good Lox is amazing! Good luck with the smoking on the bacon. I'm almost due for some. I hot smoke mine though and take it to 140-145F IT so I can eat the meat whether it's fried or not. I tell people it's "Bacon Cold Cuts" so they get over their misconception that it's "raw". 1 slice...

...live in an area of the country that actually gets cold (I live in TX so not my area lol), you could even do cold smokes and things like Salmon Lox. People always love bacon and if you can cater AND offer up small batch bacon "from scratch" you have a product in demand all the time, but your...

Sure. Nova lox has a different texture than non-smoked lox like Gravlox. And from my research it was quite salty in it's early forms because of lack of refrigeration. So when I was trying to reverse engineer a recipe I had to go off of description more than a recipe. Anyway, that led me to...

Great read thank you!! I will be using your double brine method for lox and I will do it with cure. Out of curiosity is there a reason you chose two do a double brine on the lox vs a single dry or wet brine ?

...Buddy of mine wants to come over and cold smoke some salmon but I've never done it. I found this thread: https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/ Also, have a look at at Marianski's Curing and Smoking Fish book. Might be able to help.

Fantastic looking board Tall!!! I'd be digging heavily into the Lox, and trying that bacon. How was the mouth feel on that bacon anyways? Point for sure Chris