Latest batch of Lox

[bgaviator]

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.

 

[SmokinAl]

Bet it will be good!
Al

 

[bgaviator]

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.

 

[gmc2003]

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

Chris

 

[bgaviator]

That was the finished product just before I vac sealed them

 

[gmc2003]

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

Chris

 

[cmayna]

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

 

[bgaviator]

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

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

 

[Gwanger]

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

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.

 

[bgaviator]

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.

 

[Gwanger]

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.

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.