Cold smoked Lox

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Fire Starter
Original poster
Nov 4, 2013
Northern New Jersey
Following bbally's lox recipe

I started out with a little under 4 pounds of Salmon.  Smelled great  coming out of the dry cure, really nice citrus smell from the zest. 

It's been well below freezing here at home, so certainly won't have to worry about the smoker getting too warm.  Ended up smoking it on my MES 30 for 3 hours using the MES cold smoke attachment and apple wood.  Temperature stayed pretty consistent at about 54 degrees.

Tried a piece right off the smoker and it was intense.  After giving it 24 hours in the reefer, calmed right down.  I like lox, but most of this will go to friends and family as a treat!

Dry cured and zest added


Set up to dry in the reefer.

Almost there....put some ice in the water tray for peace of mind....granted it was 8 degrees outside.

All packaged up and ready to go!

Happy Smokin',

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Man that looks Tasty, Great Job    

Cream cheese, Locks and Bagels    Been a long time but pretty good

I think Lox is the best way to eat salmon... true, intense flavor.... don't get much better than that...... Yours looks awesome.....
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That's what our fishing buddies tell us when we feed that to them.  Lox with cream cheese and capers on thin crackers....Yum!
I reluctantly tried smoked salmon with blue cheese...thinking the strong flavours would be overwhelming for the fish. It is actually a great combination.
Salmon is great,  Blue cheese on anything is good

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