Search results for query: Lox

Nice looking lox!

Always use safe cooking methods. All that legal stuff. I got this 4.5lb Scottish Salmon side. My go to recipe 10% of weight salt 5% of weight sugar 1Tbsp of grinded juniper berries per lb 1Tbsp of cracked black pepper per lb 48 hours in refrigerator.

Homemade Bagels and Lox for breakfast Richie

Can't really help you with the ECA and sodium erythorbate stuff I'm pretty sure there should be no issue with mixing mixing everything (don't break the ECA), stuffing and smoking. I'm quite sure you supposed to stuff and smoke as soon as possible when you add the ECA. As long as you are 20% fat...

Looks real good, I use cure#1 in my lox just to be super safe & either use sushi grade salmon, or freeze it when it’s sliced for a few days under -10 degrees. Here is my method, it may give you some ideas...

Interesting, cause I cure, smoke & eat a lot of salmon lox. I also give a bunch of it away to my neighbors. I really haven’t seen a place to buy shark, & since I moved away from the coast I can’t catch my own. But I would love to hear a comparison between shark & salmon lox. I guess I’m a bit...

Great idea, thanks! Good luck!

Hi there and welcome!! Looks great! I just did some like a week and a half ago. Pro tip - calculate 1.65% salt (salmon weight x 0.0165 = salt weight needed for 1.65% salt) as part of the curing mix (cure#1, salt, sugar, etc.) and you won't have to soak them at all. You save time that way :)...

That sounds wonderful, we won’t get any of that until at least Feb. Then it’s time for lox & bacon! Al

Hello All, I'm looking for a good lox recipe if anyone has one that would be awesome.

LOL---Bring a sweater, Al !! 52° this morning, and 68° now @ 12:30 PM. Loving it!! Bear

I'm not a fan except in Sushi or the occasional Bagel and Lox. But judging from the pics, you Make a Heck of a Nice Salmon Sir!!...JJ

I tried to go on the cheap and but some lox on line. Except what I bought was like left over bits and chunks of cold smoked salmon. I have used some for bagels and dip in cream cheese etc. I have one of the stove top smoking pans and wonder if I can use this to further smoke the lox ? I have...

Oh, never mind! I can only cold smoke during winter months here, it's always around 80º when I get out of bed in the morning, be 110º today. I only CS lox and cheese using my offset. RAY

...The same type of Salmonella was found in environmental samples at a Danish egg producer... Continue Reading Routine sampling prompts salmon lox recall over Listeria concerns By News Desk on Nov 12, 2021 02:59 pm Oregon Lox Company of Eugene, OR, is recalling various brands of “Wild Cold...

Well I'm making my yearly run of cold smoked Salmon Lox! I have 3.2lbs and 3lbs of fillet dry curing in the fridge as of 5 minutes ago. I'm doubling up the True Lemon and True Orange to see if that kicks up the hints of citrus flavor a bit more. Also these fillets are skin on. Last time I did...

...around 140ish is very traditional. Number of hours depends on size of the pieces, at least when I smoke fish. I start with Alder and end up with Apple. Lox is typically cold smoked (no heat from the smoker). That's when dust make's it magic. I also use dust when cold smoking cheese &...

...up fan. I have only hot smoked salmon or cold smoked so I'm not too sure about bringing up the temps, others will have to chime in. As for the lox, that stuff is AMAZING!!! But guess what... YOU can now do it yourself with your AMNPS and cold smoke assist fan!!!! It's actually super easy...

My only use for pellets is cold smoking salmon into lox, use a Amaz-N-Tube. Putting a plate full in the microwave for a minute of two might work without going thru all that, maybe! RAY

I have made Lox a few times. The classic Lox involves packing salmon in a salt mix to draw liquid out and help preserve the salmon. It is delicious. However, my twisted mind wanted more. I have also made Ceviche and love the citrus flavours. I also smoke a lot of meat and thought some smoke...