Search results for query: Lox

I’ve been very excited to try my first run at nova lox and also the first time using my new cold smoke set up on my smoker. Used the recipe and guidance of SmokinAl from his thread several years ago. For this first run, I used two smaller pink salmon fillets that were given to me by my brother...

...All, It has been quite some time since I last posted. Since then I have went from pulled pork to brisket to Fatties then on to belly bacon and lox, now a foray into sausage, first up brats and summer sausage. I have alway used this site as reference and thank everyone for all their work...

...eve. I was trying to come up with some Christmas colored toppings. I think I'll go with Candied jalapenos and red pepper pieces for one kind, and lox and dill on another kind. Only made lox once, but confident it will turn out. My question is, if I want to put some smoke to it, how much? I...

I like the looks of that. I am using a treager to smoke. What do you think, just let it smoke with the lid up to keep temperature down, or buy a tube and put in the treager, with it off?

...my breakfast postings. I like my eggs in many styles, sausage, biscuits, fried Spam or bologna, fried taters of any style, bacon, corned beef hash, pancakes/waffles, toast soaked with butter, bagels-n-cream cheese, goat cheese, lox and cured meats, breakfast burritos and tacos. Gimme the real...

...been baking a long time & still learning new things! Judy Thank-you Sir! Judy Heck yea, pastrami bagels sound great, but Al is having 1 with lox & says it is the best! Judy Thanks John! I keep some of the flour in the pantry, but WW flour has to be kept in the freezer because of the wheat...

You are referring to lox. It's actually not cooked but instead cured with sodium nitrite (cure #1) then cold smoked and sliced thin.

Rice chex is in the snack mix...different forum! Lol Funny thing is I recently tried the roast beef hash that Travis, @Sowsage posted awhile back, might have been corned beef hash but it was tasty...just don't read the label! Ryan

Yeah those rice chex are addictive, but totally agree on the big breakfast. I eat food that I enjoy, that means it’s all on all the time. Eggs for supper or leftover bbq for breakfast, I’m game. Good food is good food anytime.

Has anyone cured shark before? I’m not looking for a fermented product. I’m just wondering if you can do it like lox or bacon. Crazy ideas for the beach trip.

Beautiful looking salmon/LOX my friend. You encouraged me to try this, especially since our outside temperatures are around 50-60 deg F here in SC.🍻 John

Welcome from Gilbert AZ! I've been in AZ for going on three years now. I make sausage in the mornings with the AC on, cold smoke lox and cheese during winter mornings. I cure my maple bacon in 165 quart coolers with block ice, smoke it in my Pro 100 anytime. Being in the desert is a little more...

Lox and bagels to pot roast, looks like a nice inside day Jake! Maybe more of a brown liquor day than a beer day! RAY

...to be about right. You don’t want too much smoke flavor, cause the fish really takes on smoke easily. Here is a couple of tutorials on making lox & sushi as well. https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/...

I make Nova lox but it's a lengthy curing and smoking process. I top it with dill both for color and flavor. Regular lox should work out fine or the color and flavor you are after. I suggest searching online for something like 'bacon deviled eggs' and see if that is a possibility. I smoke...

Keep the smoke chamber temp under 84*F or you will cook the lox and will not be able to slice it thin......ideally, below 71*F.

...pepper (think cayenne pepper's close cousin). Next is grilled stuffed jalapenos. The stuffing was cream cheese blended with my homemade salmon lox (no bacon here so the cured salmon lox was the perfect substitute in this case). Finally you have skillet roasted brussel sprouts sauteed with...

...weaved placemat at the dollar store that I use to make sushi. It is flexible and rolls great sushi and is super easy to clean being plastic. Just my two cents. I am looking to be making lox over the Holiday season as well. Planning to use one of the many recipes from here. Wish me luck.

Thanks ray. Not much of a liquor drinker but I can put some beers away lol

We are single digits in temp right now, so that shouldn't be an issue☺. Thanks!