Search results for query: Lox

Now there you go, I love the whole thing and idea ( well maybe not the lox ) but I would try to say I did looks great and a great finger meal for sure. David

Yes sir, I agree.

How do you manage to keep the fat from leaking out? I believe its fat, white gooey substance. When Hot smoking I almost always have this issue.

Very good info Al! The result looks great. It is a little different from how I did it but I can definitely see some great tips here for how to do it next. Thank you!

...salt that will carry over to the cook. Not like a wet brine where you are removing the meat from the brine prior to cooking. Certain things like lox/salmon methods I believe do rinse the salt off. Totally different situation. * Does it need to be rinsed before any sear or smoking? See...

Thank you, sir! 🫡 Don't get me goin with the Lox - that is something else I miss from back home, dearly, on a real garlic bagel, with cream cheese... 🙁 The weather outlook may be good for smoking a couple slabs of bacon in a couple/few weeks (it's always so damned warm here) so I will keep...

I think the key word for safety is 'drying' even though the fires did produce some smoke. To me, cold (or cool) smoked salmon begins with Nova Lox, then you can move as close to hot smoked salmon as you like. 100 years ago, Nova lox was salty, but less salty than lox, and the smoky flavor was...

Thanks! It was fun from idea to consumption. I see more of this in my future for sure :D

You don't happen to have a photo to post do you? I think it's heat related since you mentioned leathery and crumbly. My Nova lox is not leathery on the surface, and here is what it looks like: My hot smoked salmon (150°-ish finish temp) does not have a leathery surface either.

...generator and remove the chip tower from it at any time to cut off smoke generation. I've not done any sausage. I did a cold smoke of salmon lox, and used a 3" aluminum vent tube from the cold smoker to the MES to cool the smoke before it gets to the cook chamber, just like a mailbox mod...

...insight and answers for you :D Great deal on that sale, is it still going? ***Also I have experimented with doing skin on cure and smoke for my lox. I just made sure it hat enough days (1/4 inch of salt and cure to travel every 24 hours). I smoked with skin on AND I discovered that slicing...

For a number of years now I've been making a batch of lox annually according to the explicit directions of @SmokinAl. Where I live in AZ the weather will allow for cold smoking 4-5 months out of the year, and even then it's best to get it done in the early morning, it can get hot here just about...

...next time. Welcome to the forum! https://www.smokingmeatforums.com/threads/cold-smoked-coho-salmon-whole.319625/ https://www.smokingmeatforums.com/threads/yes-more-salmon-nuggets.321050/#post-2430400...

...which is a pretty high bar to aim for, but that's what makes this all interesting. After all, there are easier ways to get a nice bagel-n-lox sandwich than paddling several miles out into the cold lake, catching a salmon, and then going through the 2 day prep and 10 hr smoke! So, I am up...

THIRD EYE IS SO THOROUGH! I AM DOING HIS SALMON (LOX) AT THIS DAY IN TIME, EXCITED FOR RESULTS

...answers. BTW, I smoke a lot of steelhead and get them from Sam's Club. They are a great product. These next links are my 'dry cure' and 'Nova lox articles' on my cookin' site. I've had some issues with Photobucket linking in the last month or so... and I hope all of the photos show up...

On the deal, so basically Amazon changes prices. Right now the salmon I got for $2.18 is showing as $7.49. But they change it and seems like it drops later in the day. I scooped some when it was at $4.40 before, but then yesterday it dropped for $2.18 so I got the max in the order which was 10x...

...me Done! Let me know if this covers it :) Oh final thing, I do this for all my dry cure. This includes my cold smoked (never cooked) Salmon Lox which is cured and I use True Orange/Lemon or zest oranges and lemons which is something not so common with other cures. It's a flavor thing with...

Brisket is the land lox for bagels with cream cheese👍

Nice looking lox Ray!