Just Remembered What I Forgot

[sawhorseray]

Up early this morning for the second time, just put a couple of salmon fillets on the smoker for lox. I no sooner walked into the house than realized I forgot to zest a lemon and orange three days ago for Smokin' Al's lox recipe. Ah well, I'll be making another load next week and will just have to remember next time, too late now. I'm stocking up on lox as we love the stuff and could have it with a fresh bagel and shmear every day, but it's only cool enough here to get it done during the winter months. RAY

 

[tropics]

Ray It freezes real well.
Richie

 

[sawhorseray]

[QUOTE="tropics, post: 2048847, member: 85724" Ray It freezes real well. Richie [/QUOTE]

I know Richie, this is the third batch I've smoked up and will do at least one more maybe two. I've been cutting each fillet into four pieces and vac-sealing for the freezer. Al's recipe calls for zesting a lemon and a orange right when making the mixture with the Cure#1, salt, raw sugar, and white pepper. I had the orange and lemon sitting right on the counter in front of me, they are still there. I'm thinking it'll still be OK. RAY

 

[SmokinAl]

I'm sure it will be OK Ray.
I have done it without the orange & lemon zest a couple of times & you really won't notice much difference.
Al

 

[sawhorseray]

Cool, thanks Al! I was figuring it wouldn't be quite as noticeable as the time I forget to add the knob of chopped garlic to a 25 pound batch of my Wild Hog Sausage with Cabernet and Garlic. RAY

 

[tallbm]

Up early this morning for the second time, just put a couple of salmon fillets on the smoker for lox. I no sooner walked into the house than realized I forgot to zest a lemon and orange three days ago for Smokin' Al's lox recipe. Ah well, I'll be making another load next week and will just have to remember next time, too late now. I'm stocking up on lox as we love the stuff and could have it with a fresh bagel and shmear every day, but it's only cool enough here to get it done during the winter months. RAY

Hey saw I never have lemons and limes lying around and the last time I did lox it was over 12 pounds of it so I didnt want to spend all day zesting so I tried using the lemon and orange of this stuff:

I tried it and I didn't use enough so I'm trying to figure out the amount but i'm positive it will work and it is nice to have on hand to make things simple :)

I can try and find my notes if u like to see how much I used for the 12 pounds.
[EDIT]
I found the info. I put it in a post here hahaha:

Salmon Lox While Trying Some New Things

With the cold front that came through I got a jump on it and prepped a little over 12.5 pounds of Salmon for Lox!!!! I live in Texas so I have to JUMP and move as quickly and efficiently as possible to take advantage of temps that get low enough for long enough allowing me a window to cold smoke...

www.smokingmeatforums.com

 

[sawhorseray]

Thanks tallbm ! I hear you loud and clear about getting lox done when the weather is right, I have to do it now or wait a good seven months till the heat dies down. I've got ten pounds in the freezer and will do another five next week, that just might do it for the year, we'll see. RAY