Making Lox and maybe sushi?

[kawboy]

Quick question. For Christmas I plan on making deviled eggs to bring to Christmas eve. I was trying to come up with some Christmas colored toppings. I think I'll go with Candied jalapenos and red pepper pieces for one kind, and lox and dill on another kind. Only made lox once, but confident it will turn out. My question is, if I want to put some smoke to it, how much? I use an amazin tray for cold smoking. I don't want to over smoke it, so how long? With the left over lox I'll try my hand at sushi. Philly rolls shouldn't be too tough. Only did sushi once before, but did ok. Now to find a sushi mat. Should be good, just worried about over smoke if I go that route.

Thanks, Kawboy (aka Brian)

 

[bregent]

Yeah, you definitely want to go light. I'd suggest using a very light flavored wood like alder and use dust and sample it along the way. If you can, use something like a mailbox mod which will allow the smoke to mellow before getting to the chamber. I use a 15 - 20 foot SS dryer vent.

 

[indaswamp]

Keep the smoke chamber temp under 84*F or you will cook the lox and will not be able to slice it thin......ideally, below 71*F.

 

[JckDanls 07]

I use sawdust when cold smoking eggs... keeps the temps lower than pellets will... I cut the eggs in half and leave the yoke in them when smoking them.. then use the yoke to make the filling after the smoke... I usually smoke around 3 hrs.. as mentioned tho... smoke to your liking ...

 

[kawboy]

Keep the smoke chamber temp under 84*F or you will cook the lox and will not be able to slice it thin......ideally, below 71*F.

We are single digits in temp right now, so that shouldn't be an issue☺. Thanks!

 

[kawboy]

I use sawdust when cold smoking eggs... keeps the temps lower than pellets will... I cut the eggs in half and leave the yoke in them when smoking them.. then use the yoke to make the filling after the smoke... I usually smoke around 3 hrs.. as mentioned tho... smoke to your liking ...

I was thinking of just the salmon this time. I do love smoking the eggs though.

 

[chew2475]

Quick question. For Christmas I plan on making deviled eggs to bring to Christmas eve. I was trying to come up with some Christmas colored toppings. I think I'll go with Candied jalapenos and red pepper pieces for one kind, and lox and dill on another kind. Only made lox once, but confident it will turn out. My question is, if I want to put some smoke to it, how much? I use an amazin tray for cold smoking. I don't want to over smoke it, so how long? With the left over lox I'll try my hand at sushi. Philly rolls shouldn't be too tough. Only did sushi once before, but did ok. Now to find a sushi mat. Should be good, just worried about over smoke if I go that route.

Thanks, Kawboy (aka Brian)

In terms of a sushi mat I found this great plastic weaved placemat at the dollar store that I use to make sushi. It is flexible and rolls great sushi and is super easy to clean being plastic. Just my two cents. I am looking to be making lox over the Holiday season as well. Planning to use one of the many recipes from here. Wish me luck.

 

[kawboy]

In terms of a sushi mat I found this great plastic weaved placemat at the dollar store that I use to make sushi. It is flexible and rolls great sushi and is super easy to clean being plastic. Just my two cents. I am looking to be making lox over the Holiday season as well. Planning to use one of the many recipes from here. Wish me luck.

Great idea, thanks! Good luck!

 

[thirdeye]

I make Nova lox but it's a lengthy curing and smoking process. I top it with dill both for color and flavor. Regular lox should work out fine or the color and flavor you are after. I suggest searching online for something like 'bacon deviled eggs' and see if that is a possibility. I smoke the bacon 'pig candy' style, then top eggs with it.

 

[pushok2018]

Well... Taste is differ so... it's all depends... When I cold smoke salmon I smoke it for 5 hours and to my taste (and taste of my friends, teammates and relatives) it's a light smoke.... Next time I smoke salmon I will be smocking it for 8 hours - just want to check is smoke flavor will be too much.... but doubt it.

 

[indaswamp]

We are single digits in temp right now, so that shouldn't be an issue☺. Thanks!

81* here today! LOL!!! Hot!!!!

 

[JckDanls 07]

84 here right now.. sucks... but I guess we did have our 3 days of winter already

 

[SmokinAl]

I cold smoke my salmon for 4 hours. It seems to be about right. You don’t want too much smoke flavor, cause the fish really takes on smoke easily.
Here is a couple of tutorials on making lox & sushi as well.

HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

I have made lox following bbally's instructions several times over the last year or so. I grew up on lox & cream cheese with a slice of onion on a good bagel. This was a weekly event at our house. Over the years I have tried lox many times & I can honestly say I have never had lox as good as...

www.smokingmeatforums.com

SUSHI-If you can roll a fattie you can make sushi-STEPS & QVIEW!

We make a lot of sushi here, it's healthy & low calorie. Normally I like to use salmon or tuna, but we have some friends coming over who won't eat raw fish. So we made California rolls. They are imitation crab, avocado, & cucumber. They are fun to make & a good project for a winter day, when...

www.smokingmeatforums.com

And here is a photo of some sushi I made last night. It’s lox, fake crab, and cucumber's.