- Sep 7, 2020
- 32
- 20
Tried this a couple months ago and just joined the forum, so here it goes with a few pictures:
I followed Al’s method almost to the letter. I didn’t trim up the salmon filets (cut the tails off) since I don’t eat salmon other than smoked. Next time I will trim them up to more square-so the tails can be pulled earlier.
In other research I found a “preferred” list of salmon to use for making lox and my local grocer happened to have fresh (never frozen) filets on sale. I bought 2 large filets. I now know that they will sell a piece of a filet, so next time I’m just buying the good stuff.
salt soaked, cured, rinsed and dried per Als method. The cure smells amazing, though I wondered about adding a few juniper berries to the cure.
the only deviation from Al’s method was I peppered half of my salmon and sprinkled the other half with dried dill. Of the commercially smoked salmon I USED TO BUY, our house prefers peppered or dill.
I used an AMAZEN rack with apple pellets for smoke in a Kamado “Big Joe”
im sure I got a little warm on the smoke and overcooked the salmon. After all, It was July in Texas! Next time I’ll use a LARGE pan of ice to help cool the KJ during the smoking.
the result was slightly overcooked salmon that mostly flaked rather than sliced. The taste though...incredible!
we’ve had lox and bagels several times. As well as just eating the more cooked “flaky” smoked salmon with crackers.
cant wait for some cooler weather to try cold smoking it again!
I followed Al’s method almost to the letter. I didn’t trim up the salmon filets (cut the tails off) since I don’t eat salmon other than smoked. Next time I will trim them up to more square-so the tails can be pulled earlier.
In other research I found a “preferred” list of salmon to use for making lox and my local grocer happened to have fresh (never frozen) filets on sale. I bought 2 large filets. I now know that they will sell a piece of a filet, so next time I’m just buying the good stuff.
salt soaked, cured, rinsed and dried per Als method. The cure smells amazing, though I wondered about adding a few juniper berries to the cure.
the only deviation from Al’s method was I peppered half of my salmon and sprinkled the other half with dried dill. Of the commercially smoked salmon I USED TO BUY, our house prefers peppered or dill.
I used an AMAZEN rack with apple pellets for smoke in a Kamado “Big Joe”
the result was slightly overcooked salmon that mostly flaked rather than sliced. The taste though...incredible!
cant wait for some cooler weather to try cold smoking it again!