WOMD had never had homemade Lox. This had to be rectified.
I started with a nice 850 gram (2 pound) fillet. It can be skin on or off. It doesn't matter. I freeze it in a chest freezer for at least 21 days to kill any parasites.
I thawed it and made up my curing salt. For each 700 to 1100 grams (1.5 to 2.5 pounds) of salmon fillet I mix together 175 ml (3/4 cup) kosher salt, 175 ml (3/4 cup) sugar, 75 ml (1/3 cup) chopped dill, the zest of one lemon and 5 ml (1 tsp) of coarse black pepper.
I lay out two sheets of plastic wrap. I put 1/2 the curing mixture on the wrap in the shape of the fillet. I put the fillet on the curing mixture skin side down. Spread the remaining curing mixture over the top of the fillet and wrap it with the plastic wrap. Put it in a non reactive container in the fridge for 24 hours, turning a couple of times.
I took the fillet out and rinsed it under cold water. Pat it dry with paper towel and put it in the fridge on a rack for 4 hours to develop pellicle (dry out). It is Canadian winter so I was able to cold smoke the salmon in my Bradley smoker with just the puck smoker turned on. Even with the cold temperatures, I had to add a tray of ice at the end to keep it cold smoking. I smoked it for 3 hours over alder pucks. You can cut or increase the smoke to your own taste.
Wrap it in plastic and put it in the fridge overnight.
Here's the finished fillet. I sliced it thin on the bias and wrapped it in smaller servings in wax paper and then froze what I wouldn't be using in the next few days.
Of course, we had to try it on some bagles. WOMD likes cream cheese, capers, and sliced onion. I eschew the onion.
This is very easy to make. A good thing as I have been advised I will be making it often. You have to keep a pretty lady happy.
Disco
I started with a nice 850 gram (2 pound) fillet. It can be skin on or off. It doesn't matter. I freeze it in a chest freezer for at least 21 days to kill any parasites.
I thawed it and made up my curing salt. For each 700 to 1100 grams (1.5 to 2.5 pounds) of salmon fillet I mix together 175 ml (3/4 cup) kosher salt, 175 ml (3/4 cup) sugar, 75 ml (1/3 cup) chopped dill, the zest of one lemon and 5 ml (1 tsp) of coarse black pepper.
I lay out two sheets of plastic wrap. I put 1/2 the curing mixture on the wrap in the shape of the fillet. I put the fillet on the curing mixture skin side down. Spread the remaining curing mixture over the top of the fillet and wrap it with the plastic wrap. Put it in a non reactive container in the fridge for 24 hours, turning a couple of times.
I took the fillet out and rinsed it under cold water. Pat it dry with paper towel and put it in the fridge on a rack for 4 hours to develop pellicle (dry out). It is Canadian winter so I was able to cold smoke the salmon in my Bradley smoker with just the puck smoker turned on. Even with the cold temperatures, I had to add a tray of ice at the end to keep it cold smoking. I smoked it for 3 hours over alder pucks. You can cut or increase the smoke to your own taste.
Wrap it in plastic and put it in the fridge overnight.
Here's the finished fillet. I sliced it thin on the bias and wrapped it in smaller servings in wax paper and then froze what I wouldn't be using in the next few days.
Of course, we had to try it on some bagles. WOMD likes cream cheese, capers, and sliced onion. I eschew the onion.
This is very easy to make. A good thing as I have been advised I will be making it often. You have to keep a pretty lady happy.
Disco
