Cold smoked Lox attempt...

[bgaviator]

Made Lox today using this recipe I got from the Bradley Smoker web site. It uses both a dry brine and wet brine process. I then smoked for 2 hours over alder pellets using the Amazen Pellet tray smoker inside my Kamado Joe. I just hope I didn’t over smoke it. I tasted a piece after I took them off and it was pretty strong. Does the smoke penetrate, distribute and mellow out after a few days? I did vacuum seal all the pieces right away too as I don’t plan on eating it right away (on a diet right now). But I’m probably just going to put them in the freezer for a later date.

1. Dry brine for 8 hours using kosher salt and turbinado sugar

2. Wet brine using kosher salt, dark brown sugar, peppercorns, garlic, maple syrup for 8 hours

3. Cold smoked over alder for two hours using Amazen Pellet tray smoker

 

[PerazziMx14]

Please delete

 

[bgaviator]

It just seemed super strong. I’m hoping it mellows out a little bit being vacuum sealed and in the freezer for awhile.

 

[tropics]

I have made Lox before from a recipe on SMF
Richie
https://www.smokingmeatforums.com/threads/making-lox-a-picture-guide.87043/

 

[gmc2003]

Looks good bg, did you let it sit and form a pellicle before smoking? If not I wouldn't think two hours was to much.

Point for sure

Chris

 

[bgaviator]

Looks good bg, did you let it sit and form a pellicle before smoking? If not I wouldn't think two hours was to much.

Point for sure

Chris

Yes I did. I put them on racks and let them sit on the counter for an hour. They got a little tacky.

 

[SmokinAl]

There are a bunch of different ways to make lox. I've been using this method for several years & it works every time.
https://www.smokingmeatforums.com/threads/homemade-lox-with-recipe-steps-plenty-of-q-view.106029/
Al

 

[bgaviator]

Al,
i see a lot of people use Cure #1 in their recipes, but I've found an equal number of Lox recipes that don't use it. Using Cure #1 makes me nervous.
I've used Cure #1 when I used Pop's brine to make my smoked turkey legs over Thanksgiving, but I think the amount was based on the amount of water in the brine.

What's the purpose of the Cure #1 in making lox? Does it make the product a lot safer or something?

Could I utilize Cure #1 in my recipe, if I like my method, to make the product safer? I only dry brined for 8 hours, and wet brined for 8. Would that even be enough time for the Cure #1 to do its thing? Does it have to be added to the dry mix, or can you just incorporate it into the wet brine?

Thanks!

 

[SmokinAl]

I always use cure #1 when making lox.
It's an added safety precaution to kill any harmful pathogens.
As an added safety measure, after I slice & vac pack the slices I freeze it at -4 degrees for 7 days.
This will kill any parasites in the fish.
Both of these measures are necessary in my opinion, but I know others who do not do either one of these things.
This method is the way that I was taught to make lox & have always done it this way.
Al

 

[bgaviator]

Thanks Al,
If I wanted to keep my current method (not saying I won't ever try your way), is there a way to incorporate Cure #1 into it?

 

[SmokinAl]

Thanks Al,
If I wanted to keep my current method (not saying I won't ever try your way), is there a way to incorporate Cure #1 into it?

Yes you can use 1 tsp cure#1 per 5 lbs of meat in your dry cure, and or use 1 Tablespoon of Cure #1 per gallon of water in your wet cure.
Al

 

[bgaviator]

Wow. Thanks Al!
So I assume you can safely reduce the ratio of cure if you are doing less meat?
And is there a minimum amount of time Cure #1 needs to work with either the dry or wet method? I used exactly a gallon in my wet brine, so I could just throw 1 tablespoon of it in the wet brine? My wet brine timing was only 8 hours, is that long enough for the cure to work you think?

 

[SmokinAl]

Wow. Thanks Al!
So I assume you can safely reduce the ratio of cure if you are doing less meat?
And is there a minimum amount of time Cure #1 needs to work with either the dry or wet method? I used exactly a gallon in my wet brine, so I could just throw 1 tablespoon of it in the wet brine? My wet brine timing was only 8 hours, is that long enough for the cure to work you think?

Here is the calculator that most of us use to calculate the amount of cure to use in a dry cure.
http://diggingdogfarm.com/page2.html
Just plug in the weight of the meat & it will tell you how much cure to use. In my opinion 8 hours is a little short for the dry cure, but if you combine that with the brine cure for another 8 hours, that may do it. Since you are only brining it for 8 hours you could safely use 2-3 Tablespoons of cure per gallon of water.
Al

 

[ab canuck]

Some great info here, Thx for sharing the links

 

[bgaviator]

Well I may very well try this next time. I have a container of Cure #1. I definitely want to be safe and not put people in harms way.
Will using Cure1 in the dry and/or wet brine change the texture or taste of the Lox?

I just ask because putting Cure1 in my Turkey brine obviously changes the flavor/texture profile of the turkey legs to make them more ham like, but as you stated Al, I’m curing for a much shorter amount of time.

 

[SmokinAl]

Well I may very well try this next time. I have a container of Cure #1. I definitely want to be safe and not put people in harms way.
Will using Cure1 in the dry and/or wet brine change the texture or taste of the Lox?

I just ask because putting Cure1 in my Turkey brine obviously changes the flavor/texture profile of the turkey legs to make them more ham like, but as you stated Al, I’m curing for a much shorter amount of time.

I'm sorry I don't have an answer for that, because I have never made it without using cure #1.
Al

 

[tallbm]

I'm not sure if the strong smoke will mellow out now that is vac sealed.
Usually you can rest in the fridge for a day or two and the hard/harsh smoke will mellow out.

I think what you ran into was stale smoke from cold smoking. There isn't a lot of draft or smoke movement in a cold smoke compared to the draft and movement created naturally from a hot smoke. I ran into the same harder/harsher smoke on my first ever cold smoke and it mellowed out after 24 hours of sitting open in the fridge. Made a HUGE difference in taste.

Since then I made a little cold smoking assist device based off another member's design. The idea is that I put this contraption over the vent of my MES and the contraption will make a draft to suck the smoke through the smoker so it doesn't sit stale. It worked like a charm! Here it is.

I hope this info helps! :)

 

[cmayna]

To the OP,
I do a similar smoked lox recipe to what you seem to do. 8 hours dry brine, then 8 hours wet brine. Fridge for 5+ hours. Cold smoke for 3 hours. I do not use any cures. My Salmon is always previously frozen for weeks prior to doing this recipe. I then freeze the finish product afterwards.

 

[bgaviator]

This may seem like a silly question, but say I get a scale that can weigh grams precisely for the amount of cure I need for the amount of meat I have.

I haven’t been measuring out a set amount of the sugar/salt mix I put down for the dry brine part of my process. I just eyeball it and sprinkle a decent layer on each side.

So with that being said, can I just sprinkle the cure then over the salt/sugar mix after I put it down? Or sprinkle the cure over the fish first then put down the sugar/salt? Or do I really need to distribute it through the salt and sugar first?

 

[cmayna]

Why not mix it well into the dry brine first?