Nothing to do with smoke

[lemans]

Go for it!! Cut the star anise to one tsp per lb

 

[SmokinAl]

Awesome looking lox!
Actually it looked so good I just thawed out a bag & I'm going to have some for breakfast too.
Actually I vac pack it in 6 oz. portions & put 3 oz. on each half bagel. Then I have one for breakfast & one for lunch!
I'm probably going to have to make a couple more batches this winter, so I don't run out again, like last year!
Once you make your own, you just can't ever buy the store bought stuff again!
Nice job Buddy & congrats on getting a ride on the carousel!!!!
Al

 

[lemans]

Thanx Al. There are just some time you need comfort food.. my cats love it too !!

 

[BBQ Canuck]

No need to rest the smoker on this one, a little cold smoke enhances this dish nicely! Cherry Wood fits the bill, for 4 hours or more if you like it really smokey :)

 

[crazymoon]

L, Awesome post and yummy lox!

 

[flatbroke]

wow, that looks fantastico

 

[lemans]

Thanx. Should have made more. All gone

 

[phantom krankor]

Yum! Thats something even I can make.

 

[dls1]

Good looking gravlax, lemans. Like!

I use a similar recipe when making gravlax, though I've never used star anise. Normally, I use a mix of caraway and coriander. Like Holly, sometimes I'll sprinkle vodka on it. Other times it might be gin or Pernod (my favorite).

Also, when it's when it's fully wrapped and ready to cure, I put a small board or plate on top of the salmon with weights such as canned food, dry beans, etc. Helps to remove any excess water.

We traditionally serve it with a mustard sauce and pumpernickel.