Search results for query: Lox

I’m about to make some cold smoked lox from some sockeye filets my coworker gave me last year from his Alaskan fishing trip. The problem is I may not have enough time to make all the filets before it starts getting too warm here. So i figured anything I don’t get to for lox, I can make gravlax...

I think stale smoke is certainly an issue when cold smoking, so i rigged this thing up with a PVC Y and a variable speed fan in a venturi style setup. I think the inconsistency in the fire with the AMNPS and my mailbox setup contribute more problems than they are worth so I'm going to give this...

Thanks Jed, now you know what to do! I tried making it a couple for times before coming here and was never happy with the finished product. Tried Al's method, slam dunk each and every time, and it can be done on just about any setup. Thanks for the Like Jed, much appreciated! RAY

Exactly what I do with my lox! Al

...opened up smoked and they are definitely dry… I love this type of fish even if I have to pick around the bones … I also enjoy the cold smoke lox in the small golden packages at the grocery store …. In relation to drying I’ve ready 18% weight loss but I’ll have to expirenment as I don’t have a...

Last winter a coworker gave me a bunch of Sockeye salmon filets he caught in Alaska. I was going to make lox but didn’t get around to it last winter before it got too warm. Was going to try now before this year’s window runs out. Filets are vacuum sealed, but have now been in my freezer over a...

...gonna love that RT, the more you use it & the better seasoned it gets. The food just gets better & better! I wasn’t happy with the RT pellets, so I switched to Lumberjack. Much better flavor IMHO! I used mine twice yesterday, first to cold smoke some lox, then chicken & beans for the...

This recipe didn't require a smoker, but it could have. I really like lox, but it's stupid expensive so I don't enjoy it often...but it turns out to be very easy to make, and I figure it came in about 60% cheaper than commercial lox. I used a composite of a couple of online recipes, but this...

Yes for Mailbox mod which will help your warm Salmon smoke but also in case you want to do some cold lox smoking, cheese smoking, etc.

Ham, mashed potatoes, creamed onions, coleslaw, sweet potatoes, and a variety of pies. Also the wife is making 7 layer cookies. During the day nibblers will be lox, herring, assorted cheeses and fruit. Next dayers will be split green pea soup and ham salad. Chris

Thanks Robert! Lox is a lot like sushi in some aspects, folks either love it or hate it. The highlight of today will be the arrival of my new Wusthof bagel slicer from Amazon! Thanks for the like amigo, appreciate it! RAY

...for the insight on Horizon smokers! Have you used them? The vertical smoker is going to be ideal for my next adventure of sausage making and lox. I get it about airflow and the science/physics behind it. I'm under the impression it's all workable though. I mean, for the past five years I've...

...and ensuring new good smoke was always on the meat. Results... fixed all cold smoke ashtray issues and produces amazing cold smoked salmon lox (basically the only thing I cold smoke). Here is what it looks like. It's basically just cardboard rolled into a tube, a little 12 volt computer...

...with cranberries, and homemade cranberry/orange relish. Appetizers include baked brie with cranberries and walnuts, cocktail meatballs, and lox canapés. I posted my lox making experiment on this board a couple of days ago--I'm really happy with how it turned out. Microbrew, wine...

David, we make sushi all the time. I use a combo of lox, cream cheese, imitation crab & cucumber, so no raw fish. If we have guests I eliminate the lox from half of them so they have no fish in them, like a California roll. We also put the rice on the outside, then roll them in toasted sesame...

Welcome to the forums. It sounds like your trying to make Lox. You'll need cure #1 for that. I use a dry brine when I make it. It's not a hard process to make lox, but there are a few steps that you can't deviate from. So I'm not going to try to explain it from memory. My best suggestion would...

Thank you Al, I think I'm gonna do some pork belly next, that aught to help season it more. Gonna use up these 40lbs of RT seasoning the griddle and a few cooks, then try the Lumberjack and perhaps a few others.

Thanks Al for the like and the comment Sounds like you make them often, I also was going to toast the sesame seeds but forgot, same as I did not take a picture of the rolls before I cut them, thought i took one , but not on with the other pictures. David

...is basically done below 70* and some type of external gizmo is used. The more popular gizmos are either a tube or a maze. I cold smoke cheese and lox this way. The gizmo is the only source of heat. I will add that instead of pellets I use dust which produces a cleaner smoke. Here's a pick of...