LOX inspired by AL's sandwich

Discussion in 'Fish' started by africanmeat, May 16, 2011.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    First the results (sorry could not help my self)

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    it was Wednesday  i could not take it any more...so i got a whole salmon i  fillet it and remove the bones.trimmed the belly and the side off the fish (don't throw )

    In a cure  it go's(i love dill and pepper so i add in)   for 48 hours  then to ice bath 90 minutes

    and to the frig for 36 hours.

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    It takes looooong time so we will do the cream cheese for the sandwich

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    you know the Pieces thet i trimmed i smoked it  in a aluminum pen for 3 hours  mix it with salt,pepper and

    butter and i got a yummmmy spread.[​IMG]

    OK it is ready now  in to the smoker it gos for 4 hours cold smoke

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    Now for the long 4 hours ............................................................................ OK it is finish

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    Yummmy Thanks AL

     
     
  2. smokinal

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

    Your welcome Ahron. The lox looks awesome! You did a great job. I vacuum packed mine in 1/2 lb. packages & froze them, otherwise I would have eaten 4 lbs. in a couple of days. It tastes so much better than the stuff you buy at the store.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Another great Lox job!!!!

    Way to go Ahron!!!

    Assist goes to SmokinAl !!!!

    Bear
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man I need to try this stuff some day. Looks great!
     
  5. venture

    venture Smoking Guru OTBS Member

    Beautiful!  Home made cream cheese yet?

    Good luck and good smoking.
     
  6. hardslicer

    hardslicer Smoking Fanatic

    That is awesome, and well above my pay grade.......learn something everyday
     
  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Dad gum AL that looks yummy--Kings are just a week or so away from showing up in the water ways up here.. Then the reds and silvers will hit with a vengence--I will be out in force to take my fair share and the smoking, canning, filleting, vacuum sealing will begin.  Hard to wait for the season to begin!!
     
  8. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Should of said Africa not Al, but was so salivating my eyes got watery...lololol
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    One day one day and it is coming soon i will fulfilled my dream to  fish in Alaska

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  10. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    I have been known to share a wet line with those from outside this land called God's country. You would be most welcome at my side of the river any time sir.
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks for the kind offer
     
  12. Al can I smoke lox when the outdoor temperature is 40 degrees
     
  13. smokinal

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


    Absolutely!!
     
  14. Thanks
     

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