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Latest batch of Lox

Discussion in 'Fish' started by bgaviator, Apr 11, 2018.

  1. bgaviator

    bgaviator Meat Mopper

    Got one last nice cold weekend, so I took the opportunity to turn the last 3 salmon fillets I got from a coworker into lox. Used the exact same method as last time, with the addition of adding dill to the wet brine and sprinkling it with dill before the vacuum seal. I wasn't sure why one of my pieces of salmon was a lot lighter and softer in color/texture. When I showed the pic to my coworker, he said "oh, looks like you got two sockeyes and a Coho." So that explains it! I'll be curious to see what the Coho is like compared to Sockeye. Lox picture.JPG
     

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  2. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bet it will be good!
    Al
     
  3. bgaviator

    bgaviator Meat Mopper

    If it’s anything like the other batches it will be great! It seriously rivals any lox I’ve had anywhere else....NYC might be the exception...but that’s understandable.
     
  4. gmc2003

    gmc2003 Master of the Pit

    Those are some nice looking fish, can't wait to see the finished product.

    Chris
     
  5. bgaviator

    bgaviator Meat Mopper

    That was the finished product just before I vac sealed them
     
  6. gmc2003

    gmc2003 Master of the Pit

    Sorry my bad with the clean pan and fresh dill I thought they were before pics.

    Chris
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    OMG!! I hope you remembered to cold smoke those pieces before you vacuum sealed them up. Look great!!
     
  8. bgaviator

    bgaviator Meat Mopper

    Oh yes. Cold smoked for 3 hours with Alder using the Amazen Pellet Tray
     
  9. Gwanger

    Gwanger Smoking Fanatic

    Last batch that I made just b4 Easter I cold smoked for 8hrs. and was very good.Let me know how 3 hrs. workes out, and how you formed pellicle.
     
  10. bgaviator

    bgaviator Meat Mopper

    3 hours is perfect using the Amazen tray and Alder. I gave some to the coworker who gave me the fish. He thought it was perfect. I've eaten a lot of lox, and it rivals anything I've gotten at most stores or restaurants.....actually I'd say it's better than most....except for when I go to Ess-A-Bagel in NYC!

    Usually I just set the fish on a cookie rack and the pellicle forms at room temp in about an hour. This batch was stubborn and the pellicle wasn't forming fast, so I took a small fan and got it blowing over the fish. In another hour it was tacky. So two hours in total I think. I'm still pretty new to this, so I'm not quite sure if I'm exactly getting the pellicle the way it should be.
     
  11. Gwanger

    Gwanger Smoking Fanatic

    I also used amazn tray with sawdust, I have used alder but was a lighter smoke than I wanted. This tine I used mix of hickory and apple w/good results, family loved it on Easter w/ onion bagels and cream cheese.
     

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