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  1. Lox mini bagels.JPG

    Lox mini bagels.JPG

    • dstar26t
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    • Album: Lox
  2. dstar26t

    When/What year did OKLAHOMA JOES get sold to charbroil?

    An overall picture would suffice.  I have a Longhorn (sounds like that's what you have) and a friend has a Highland that we bought last year.  They are very good "cheap offsets" depending on how your particular unit's doors seal.
  3. dstar26t

    When/What year did OKLAHOMA JOES get sold to charbroil?

    Take a picture of that cooker for us
  4. dstar26t

    Making Lox a picture guide.

    Ah, ok.  I thought you were using the onions to help keep the fish submerged.
  5. dstar26t

    Making Lox a picture guide.

    I rinsed the salmon last night and tasted it.  A little too salty.  It tasted good after a 30 minute ice water soak so I removed them and they're set up drying.  The side the skin was on is a little tough compared to the rest but it tasted really great, excited to get some smoke on them.  Cut up...
  6. Sockeye pickled.JPG

    Sockeye pickled.JPG

    • dstar26t
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    • Album: Lox
  7. Sockeye drying.JPG

    Sockeye drying.JPG

    • dstar26t
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    • Album: Lox
  8. dstar26t

    Making Lox a picture guide.

    Oh, I forgot about the sugar that will be in solution.  There's no way I could estimate how much salt is in the fish with a hydrometer then.  Thanks for the reminder.  I guess after doing the recipe many times the same way, Bob figured out a target hydrometer reading that equates to a finished...
  9. dstar26t

    Making Lox a picture guide.

    Thanks Dave & Al. Bob mentions, "In my younger days of curing I would collect the water sample every 15 minutes and use a specific gravity bulb to measure the amount of salt removed from the product." I have the tools to do this.  I assume the residual salt level in the fish is a personal...
  10. dstar26t

    Making Lox a picture guide.

    I prepped some wild caught Sockeye last night.  3 fillets weighing 1460 g total after skinning.  I followed the 1 tsp cure #1 to 5 lbs of meat recommendation (156 ppm) which was 3.64 g of cure #1.  I also scaled the salt and sugar back 36% since the fillets bbally used are guessed to be 2.5 lbs...
  11. Sockeye.JPG

    Sockeye.JPG

    • dstar26t
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    • Album: Lox
  12. Sockeye weighted.JPG

    Sockeye weighted.JPG

    • dstar26t
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    • Album: Lox
  13. Sockeye skinned.JPG

    Sockeye skinned.JPG

    • dstar26t
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    • Album: Lox
  14. Sockeye cure.JPG

    Sockeye cure.JPG

    • dstar26t
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    • Album: Lox
  15. Lox

    Lox

    • dstar26t
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  16. dstar26t

    AMNPS in an offset

    Hi Al, most of the parts are aluminum and the hose manufacturer states they are rated up to 430F but I probably won't use it for hot smoking.  It's not hard to remove and I imagine it would get pretty messy hot smoking.  Also, I wonder if it's effecting airflow in a negative enough way to form...
  17. dstar26t

    AMNPS in an offset

    I made some modifications to my OK Joe Longhorn to use it as a cold smoker with an AMNPS.  I've seen a lot of external smoke generators on this site using mailboxes or other piped means in order to reduce creosote/bitterness on the product when cold smoking.  I made a way to "pipe" the smoke...
  18. cold smoke mods3.JPG

    cold smoke mods3.JPG

    • dstar26t
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    • Album: Oklahoma Joe Longhorn
  19. cold smoke mods2.JPG

    cold smoke mods2.JPG

    • dstar26t
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    • Album: Oklahoma Joe Longhorn
  20. cold smoke mods1.JPG

    cold smoke mods1.JPG

    • dstar26t
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    • Album: Oklahoma Joe Longhorn
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