Gralax

[graywolf1936]

I been making Gralax for some time, Salmon, salt, sugar, capers and dill, let it cure for 3-4 days, slice thin and serve with cream cheese. My guest love it. Now I want  to add another level of flavor without changing the texture(too much). Now,you think I could smoke it for short time at 180 for that smoke flavor or such I just use heavy smoked salt in the curing process. Thank you

                                                                                                           Joe

 

[mdboatbum]

If you have the capability to cold smoke it, that works well without changing the texture. Any heat above 80°-100° will change the texture. I've done cold smoked gravlax several times and it's always a crowd pleaser.

Here is some cold smoked gravlax with dill I did a while back.

image.jpg

• mdboatbum
• Aug 30, 2015

 

[tropics]

If you have the capability to cold smoke it, that works well without changing the texture. Any heat above 80°-100° will change the texture. I've done cold smoked gravlax several times and it's always a crowd pleaser.

Here is some cold smoked gravlax with dill I did a while back.

image.jpg

• mdboatbum
• Aug 30, 2015

MDB by any chance did you do a step by step? That looks fantastic

Richie

 

[daveomak]

Bob's lox recipe is VERY good......



http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

 

[mdboatbum]

Bob's lox recipe is VERY good......



http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

That's the recipe I followed. It's the best one I've ever used. Only change I ever made was to wrap in plastic and put it back in the fridge for a day or two after forming the pellicle. It happened by accident but it was a good thing. It made the texture much more velvety.

 

[tropics]

That's the recipe I followed. It's the best one I've ever used. Only change I ever made was to wrap in plastic and put it back in the fridge for a day or two after forming the pellicle. It happened by accident but it was a good thing. It made the texture much more velvety.

Thank You Sir Salmon on sale this week.

Richie

 

[cmayna]

Though I've done Gravlax, my favorite is smoked lox.   Here's a link to my most recent smoke:

http://www.smokingmeatforums.com/t/232190/smoked-salmon-lox