Search results for query: Lox

D, Your lox looks awesome and your tutorial for making it is appreciated!!

Lox looks great!! I would definitely put away a few of those bagels! I have thought about doing that here but everything I read about cold smoking in the temps here makes me have second thoughts.

I am sure you will like it! You are right on both points. If you don't smoke it, you have Lox as opposed to Nova Lox which is smoked. It is cured, not cooked. However, please make sure you use sushi grade salmon or freeze it in a chest freezer (they are colder than your refrigerator freezer)...

Nice look lox. The recipe and procedure is simple and straight forward. Since we are have 32F temps here at night lately I may try an early morning cold smoke with just the pellet tube and see where it goes. Hopefully, with enough air flow, I can keep things below 85°F.

WOMD had never had homemade Lox. This had to be rectified. I started with a nice 850 gram (2 pound) fillet. It can be skin on or off. It doesn't matter. I freeze it in a chest freezer for at least 21 days to kill any parasites. I thawed it and made up my curing salt. For each 700 to 1100 grams...

I am not a salmon or lox fan but the wife is. Is there a particular type of salmon needed? or could a Costco fillet work. As far as cold smoking I would think it could be done on a kettle with a tube or maze our temps are 20-40 deg F now. what is better types of wood/smoke? thx - @disco that...

You can always open the chamber to cool it down from time to time.

That looks wonderful. I was in a similar situation after an Alaskan trip several years ago, and was looking for new ways to prepare salmon. I found the silvers make a very good cured, cold smoked lox. Well worth your effort if you have never tried it.

Ahh thanks for the help.. I'm sort of old fashion and have only cured salmon for lox and brine for moisture. Does a full cure change the texture of the meat at all?? I'll definitely have to give it a longer rest to test the curing method.

I use Costco fillets all the time but any salmon will do. The main thing is to get a reasonably thick fillet. A tube or maze should work well in a kettle but I would track the temperature in the kettle with a remote thermometer. If it gets over 27 C (80 F) take the lid off the kettle and let it...

Great looking Lox> I have made it a few times and used the recipe from the old Bradly forums. I also used a old microwave as my cold smoker chamber for my bradly smoker. I don't use the puck generator anymore but it is attached to the microwave if I ever decide to use it again. The Best...

...Gouda are runaway hits in the cold smoker with my first bacon attempt a close runner up. I'm dying to get my hands on some bluefish. I did some lox but my wife prefers her salmon smoke cooked (it's a texture thing) so that's my go to. Since I got my rotisserie grill I think I'll never do...

...Poutine is another French/Canadian dish although not classified as a holiday dish. We enjoyed it year round. My grandparents on my fathers side were from Norway, and although we didn't eat a lot of fish(dad was sick of fish) we did celebrate the new year with pickled herring and lox. Chris

...syrup (out of control on vanilla ice cream). Come to speak of it, I've smoked chocolate ice cream! I've done salmon in there (basically made Lox) but my wife prefers the hot smoke on the salmon. Potato chips. Old Fashions. I want to smoke some cream and make butter! I'll smoke anything...

Am I the only one getting fed up with all the "cooking" sites that are more or less obviously AI slop. My wife asked me to turn some salmon into lox for her. After a bit of research, mostly thanks to the posters here, I figured out what she really was asking for was nova lox. Okay, I can make...

So, your photo shows a lox style and when you cold smoke it, it's generally referred to as Nova lox. You will find recipes for dry curing and brine curing, and I make Nova lox that uses both dry and wet cure. It's on the left in this photo. Like @tallbm mentioned, Cure #1 will insure an...

Bagels, cream cheese and lox this morning. Commercial lox, I haven’t had a chance to make my own again since the move, but salmon is VERY easy to come by in north Idaho.

this looks amazing, I'm sure Woman-Of-Your-Dreams is very appreciative ❤️. Love me some smoked salmon/cream cheese/capers/onions. Just the perfect combo. I sometimes throw on everything bagel seasoning, too.

Great looking fish, I am starving now !

I have been making lox for quite a while & always use a bit of instacure #1 in it for safety reasons. Here is my method, hope this helps. https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/ Al