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Last cool day for lox

Discussion in 'Fish' started by cooker613, Mar 18, 2019.

  1. cooker613

    cooker613 Meat Mopper

    Living in Arizona, much of the year is just hot too cold smoke lox. So last week was one of the last cold days (68 degrees), in the valley of the sun, I decieded to take advantage and try and stock up on lox. Picked up a couple of salmon sides from Costco, cured and cold smoked with my amazin tray with dust. was able to keep temps between 70 and 75 degrees for the entire four hour smoke.

    Salmon sides out of the cure

    On the smoker




    And again

    Ready for vacuumed packaging in 8oz portions

    I’m hoping it will take me deep in the summer, but I’m not that hopeful.
    SmokinAl and crazymoon like this.
  2. one eyed jack

    one eyed jack Master of the Pit

    Beautiful fillet's and a great looking pile of Lox you got out of them.

    Pretty work.
  3. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    C613, Nice job on the lox !
  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your lox looks delicious!
    I just did the last batch for us too.
    I vac pack mine in 6 oz. packs, which is good for 1 bagel.
    My wife doesn't eat lox, which kinda makes me happy!!
    Your knife skills are very good too!
  5. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Lox/smoked salmon, have made smoked salmon before but wondering.
    What is the main difference? From what I have read, lox is usually not smoked just cured ? Inquiring minds would like to know. Thanks...
  6. cooker613

    cooker613 Meat Mopper

    Al, my wife hates lox too, but my two youngest daughters love it, so I do have to share a little.
  7. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    There are different recipes for lox, depends on the locale..
    Grav lox, Scandanavian lox, salt cured, sugar cured, smoked or not...
    Then there's the way I make it...
  8. cooker613

    cooker613 Meat Mopper

    Winter; names, names, names. Generally “smoked salmon” refers to hot smoked salmon. The only cured salmon is usually referred to as “gravlox”, meaning buried. Usually cured in a mixture of salt, sugar, aquavit (or vodka) and herbs, usually dill. Five to six days later done. Rinse, slice, and eat. What we iin America refer to lox, nova, nova lox, or Scottish lox, is a cured and cold smoked salmon product. All delicious, but slightly different. My favorite is actually is belly lox. A cold smoked lox, but usually salter. I’ve only seen it in two places, NYC and Philly. Hope this helped.
  9. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Gotcha, thank you...