Lox first time

[tropics]

Followed bbally's step by step almost to the letter 

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

So a big Thank You for the post.

I left the skin on,will not do that again picked scales for a few minutes.

Wrapped and cured 2 days pic of right before the desalting

100_3367.JPG

• tropics
• Dec 20, 2015

Soaked for about 45 min. tasted a small piece nice not salty

100_3370.JPG

• tropics
• Dec 20, 2015

Dried for close to 20 hours in the fridge added more Dill 

100_3371.JPG

• tropics
• Dec 20, 2015

Smoked yesterday with Alder and some Cob Pellets AMNPS lit

100_3372.JPG

• tropics
• Dec 20, 2015

Smoked for about 4 hrs. temp in the smoker was 35* when I opened it used my torch to warm it up inside 47* 

100_3373.JPG

• tropics
• Dec 20, 2015

Covered and rested over night Bagels with Cream Cheese and Capers

100_3375.JPG

• tropics
• Dec 20, 2015

100_3377.JPG

• tropics
• Dec 20, 2015

Definitely better then store bought

100_3378.JPG

• tropics
• Dec 20, 2015

Cut in half these are big Bagels

100_3381.JPG

• tropics
• Dec 20, 2015

one more

100_3382.JPG

• tropics
• Dec 20, 2015

Thanks for looking

Richie

 

[daveomak]

Richie, morning...... Looks very good... Thumbs Up

I like leaving the skin on when making lox or smoked salmon... Most of the fat is between the meat and the skin... I find it gives a product that is really moist and heart healthy.... the Omega's are in the fat...

You can always try and scale the fish first....

 

[dirtsailor2003]

I agree with Dave. An easy way to scale the salmon is to use a hose with a spray nozzle. Lay the fillet flesh side down and hold from the tail end. Wash from the tail end towards the head end. The scales will fly off. The other method is to scrap them off with the back side of a knife. Same thing work from tail to head. Rinse the fish afterwards.

 

[Bearcarver]

Looks Great, Richie!!

Nice Job!!

-----------------------

bbally's a good guy to follow!!

Bear

 

[Rafter H BBQ]

Very nice job Richie, looks awesome ! Thumbs Up

 

[tropics]

Richie, morning...... Looks very good...

I like leaving the skin on when making lox or smoked salmon... Most of the fat is between the meat and the skin... I find it gives a product that is really moist and heart healthy.... the Omega's are in the fat...

You can always try and scale the fish first....

I may try that but they were fillets 

Richie

 

[tropics]

I agree with Dave. An easy way to scale the salmon is to use a hose with a spray nozzle. Lay the fillet flesh side down and hold from the tail end. Wash from the tail end towards the head end. The scales will fly off. The other method is to scrap them off with the back side of a knife. Same thing work from tail to head. Rinse the fish afterwards.

Being a deckhand for a few charter boats I have skinned and scaled enough,and sitting here thinking I should kick myself square in the backside.I should have pinned it to a board in the laundry sink.There is going to be more for sure.Thanks

Richie

 

[atomicsmoke]

I am sure it won't be the last time.

Looks yummy.

 

[tropics]

 
Looks Great, Richie!!

Nice Job!!

-----------------------

bbally's a good guy to follow!!

Bear

Bear Thanks all the post I have seen I really liked this Thank for the point I appreciate it

Richie

 

[tropics]

Very nice job Richie, looks awesome !

Justin Thanks for the nice comment and the point I appreciate it

Richie

 

[tropics]

I am sure it won't be the last time.

Looks yummy.

That is for sure My kids are coming for the holiday this will go with bagels and I will make some cheese spread. Thanks

Richie

 

[disco]

Terrific looking Lox, Richie. I love that stuff.

Point

Disco

 

[cmayna]

Very nice looking lox indeed.    I agree about leaving the skin on.  After we bring our fish home, it goes to a rubber mat in the back yard where we spray the scales off using a garden hose and a high pressure nozzle.  Very simple.  Even if I get a couple filet's from another fisherman who was lazy in not removing the scales, I will hold the filet with one hand, skin up and the garden hose with the other hand.  Of course, you spray from the tail towards the head.  The scales go flying off.

 

[tropics]

 
Terrific looking Lox, Richie. I love that stuff.

Point

Disco

Disco Thanks it is so easy to make I am glad I found SMF Thanks for the point I appreciate it

Richie

 

[ctonello]

Looks awesome! This is definitely on my to do list. What kind of salmon did you use?

 

[tropics]

Looks awesome! This is definitely on my to do list. What kind of salmon did you use?

That was wild caught Sockeye Thanks it is very easy and you will never want that prepackaged again

Richie

 

[ctonello]

That was wild caught Sockeye Thanks it is very easy and you will never want that prepackaged again
Richie

I haven't had any luck with cold smoking everything I've made has tasted like ash tray. Hopefully this will be the project that works lol.

 

[tropics]

I haven't had any luck with cold smoking everything I've made has tasted like ash tray. Hopefully this will be the project that works lol.

What kind of smoker do you have? 

I use the AMNPS in my mailbox

100_3365.JPG

• tropics
• Dec 22, 2015

TBS

100_3364.JPG

• tropics
• Dec 22, 2015

Richie

 

[crazymoon]

Richie, that is some fine looking lox !!!!! It will make some tasty breakfasts !

 

[tropics]

 
Very nice looking lox indeed.    I agree about leaving the skin on.  After we bring our fish home, it goes to a rubber mat in the back yard where we spray the scales off using a garden hose and a high pressure nozzle.  Very simple.  Even if I get a couple filet's from another fisherman who was lazy in not removing the scales, I will hold the filet with one hand, skin up and the garden hose with the other hand.  Of course, you spray from the tail towards the head.  The scales go flying off.

Craig You are so lucky to be able to get your own,no Salmon fishing by me.I may just go to the fish market and see if they have whole fish.Thanks for heads up

Richie