Search results for query: Lox

...snowbird neighbor across the street from me owns a high end meat market in Ontario. We have become pretty good friends & I taught him how to make lox, & pastrami. So when he came down he brought a huge cooler of meat from his shop, and last night he had us over for a few drinks and a salad...

It's a combination of time, a visual and a texture. If you are introducing cold smoke to your lox process, it's known as Nova lox. Un-smoked lox can be cured in the refrigerator sometimes without using Cure #1, and sometimes with Cure #1. For Nova lox, you are not cooking to temp. You are...

That looks fantastic to me! I love the idea of smoked brisket for NY style bagels. Ever think on doing smoked salmon lox bagels??? They are amazing too :)

You definitely are blessed

That sounds like a great friend and a great time. 🤤

...Babybacks, and STL’s. Also the outside skirt steak was really tiny, about 1/2 the size of the last order. Now I can say that their sushi grade salmon is excellent, best I have ever bought, I use it for lox. It has only happened a couple of times, hope maybe it was a glitch. Al Thanks fellas! Al

...smoke weather is bellow 60F. I add cure#1 if i plan to hang fish for a long time at temperature above those in refrigerator. If i only smoke my lox for an hour, you are good to go. No one cures sushi after all))) If you use right amount of salt and give fish time to spread it all over - it...

A5 is a whole other world isn’t it? Glad you got another one checked off.

I cold smoked bacon & lox in my Lang. Always put the tube in the firebox. Al

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

Thanks. How do you know if the Lox has "cured" the fish enough?? Also what temp would you smoke it to?

Don’t slice through the skin for Lox.. these guys have you covered on how to cure! Can’t wait to see the finished product 🥹

...sends boxes of splits out around Christmas. The base wood is oak, and the wine adds some aroma. Cold smoking things like butter, cheese, Nova lox, etc., can be handled using a HUGE variety of smoke chambers. You basically need draw and draft to match your smoke generator. In other...

...burned out on Oak smoked BBQ for probably 2 decades now. I choose Maple over Oak to fit this need. Alder - great for fish. I use it for Salmon Lox and for my Hot smoked Salmon. 70% Apple / 30% Hickory - this is my favorite cured smoke sausage and bacon mix I have Apple and Cherry and I like...

I agree with Jake. Lox is what I am thinking you are talking about. A fully cooked filet would be hard to slice thin, they flake apart.

If you are considering doing lox which as stated above as being cold smoke, I would consider a AMNPS (tray) instead of the AMNTS (tube). The tube can put out way too much smoke sometimes, unless you learn how to fill the tube just half way. Depending on your location and the local temp, I would...

When the lox is washed off, the fix, and wiped off, you can cut and serve immediately or refrigerate uncovered for the time being before gobbling to permit it to solidify somewhat more. We suggest eating the lox somewhere around 5 days for excellent taste and newness.

Thanks! That looks awesome!!

First decide if you want to cold smoke it or hot smoke it. @SmokinAl has an excellent smoked lox recipe. Also, here's a link with some good info on smoking salmon: https://www.meatsandsausages.com/fish/smoked-fish/salmon These recipes don't include any Cure#1 though. I prefer to use cure when...

...might be a little underpowered because you don't feel much flow when you put your hand over it. But then when I tried it and saw smoke coming out at a steady, not fast but steady rate I knew it was working. Then I put it to the test smoking some salmon lox and boom all stale smoke issues gone!