Lox not smoked

Discussion in 'Fish' started by graywolf1936, Oct 25, 2014.

  1. Would like to make Lox(not smoked). Receipt on web said I can take two pieces of salmon, salt and sugar, coat, press together, wrap tight, and let is "cure" in fridge for 5 days, rinse, slice and eat "raw". Any body do that ? Thanks
  2. brooksy

    brooksy Master of the Pit

    I'm curious to hear if anyone has done this. I love sushi and lox so this is the best worlds!
  3. What You Need      This is what  the ingredients are, instruction were given I searched " how to make Lox"

    Fresh salmon (at least 1 pound, cut into two equal pieces)
    1/4 cup brown sugar (per pound of fish)
    2 tablespoons kosher salt (per pound of fish)
    1 tablespoon smoked salt (per pound of fish)
    1 tablespoon fresh cracked
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I've done lox. Yes, that's how you eat it. Is not raw, is cured. I recommend soaking it a bit in water after curing so it doesn't come out too salty. Then hang it for drying for a day or so.
    Last edited: Oct 25, 2014
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yup that's the traditional method for gravlax. You can go 48 hours, no real need for 5 days. I usual put cure#1 in as well since I usually cold smoke, but for plain lox it isn't necessary.
  6. Thank you will try this week end. I always trust the info I get here rather on other sites.
  7. venture

    venture Smoking Guru OTBS Member

    As boatbum said, that is for Gravlax.

    They are wonderful.

    By memory I use about equal amounts of brown sugar and kosher salt mixed.  Throw a few sprigs of dill on top. It is easier if the salmon is of equal thickness for consistency of result.

    Wrap tightly in plastic wrap.

    In a cake pan I put on a piece of wood and top that with a brick.

    Into the fridge for about three days.

    The time in the fridge you will experiment with to get them where you like them.

    Rinse, slice thinly on the bias and enjoy what would have been a $25/pound treat!

    I only slice what I plan to use and re-wrap the remainder for my next pig out.

    Good luck and good smoking.
  8. This sounds nice.
    For those who smoke it, what woods have you used?
  9. Venture, how long wiil it keep in fridge?. Thanks.
  10. venture

    venture Smoking Guru OTBS Member

    Wish I could tell you?

    I do small amounts.

    We can't stay out of it long enough for it to last?

    Good luck and good smoking.
  11. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I usually use either hickory or oak. Both work well.
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I'm getting ready to turn a few King Salmon tail pieces into cold smoked lox [​IMG].  Will follow my typical lox recipe, if I can remember where I put it, then if the weather is cool enough cold smoke it using apple wood chips or pellets.  If the weather is pretty warm, I will simply vacuum seal the lox and keep it in the fridge until the weather cools down but the way things are going around here, I'll smoke within 24 hours after I finish to lox recipe.

    Once done, it get's vacuumed sealed and into the freezer it goes.  This gives me the ability to serve smoked lox year rounds to all my fishing buddies.
  13. Craig

     I see you have a smoker for only salmon, is that because of the lingering fish smell?
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Probably just a wives tale, but yes.  The only meat smoked in both Big Chiefs have been fish (95% Salmon).   Today both the Big Chief boys did some Salmon Jerky for me.  Now they're resting back in the smoking shed until next weekend where they will produce some more Salmon Filet's.  After that, some Salmon Nuggets.  

    I use my Masterbuilt gasser for all other meats which typically require a higher temp.  I also use the Masterbuilt without any heat to do some cold smoking for cheese, butter, salt, pepper, Lox.
  15. Made mine tonight. bowl on botton, one covered with foil, salmon rubbed and wrap with plastic wrap, now don't laugh. One site said to cut a corner so the water can run out, well I cut s corner and inserted a straw for the water to run out. oh, yes a brick on top. Looks like

    'lunch on Friday.
  16. brooksy

    brooksy Master of the Pit

    Explain again what I'm looking at please. Looks like a baking dish then brick then fish then brick. I don't see a bowl. I do however see your straw.
  17. First a long green Pyrax glass dish, then a plastic dish covered with foil to keep fish out of the juice that will run off. then the fish, just about a pound for my first try in plastic wrap, then a clean brick also in foil to weigh it down.
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Have you had lox before?
  19. brooksy

    brooksy Master of the Pit

    Thank you!
  20. Oh yes, From N.Y. to California. Some outstanding and some not so good. Being in the military for 20+ year I was able to sample food from a lot of different cultures.

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