Sliced Lox

Discussion in 'Fish' started by cmayna, Oct 5, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Just smoked 4 of these tail pieces this morning. Froze 3 of them unsliced, but this 4th one is going into my belly after I finish cutting it up.


    [​IMG]


    Tapayakin' from my iphone
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  3. Holy WOW does that look lovely! Well done!!!!! Cheers! - Leah
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No bagels? Fresh homemade bagels? You can eat Lox with out a bagel? You California folks..... always living right on the edge. You should have saved that for the Halloween Cook off..... That is one beautiful plate.

    You're not taking those other three on a 3 hours boat ride are ya? Ginger or Mary Ann?

    Really nice looking.
     
    Last edited: Oct 6, 2013
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Here ya go!

    [​IMG]



    Tapayakin' from my iphone
     
  6. This is just so gorgeous - bagel or no bagel - and amazing!!! Can you kindly tell me, how to do it? Thank you tons! Cheers! - Leah
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yumm!!!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Actually, I just drooled ....... mouth is watering. I can only imagine what its like if the picture can do that to me.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is fine looking lox. May a fine breakfast ahead for you.

    Disco
     
  10. aklee987

    aklee987 Fire Starter

    That looks great. Would love to know exactly how you made this.
     
  11. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Leah & Aklee,

    The process I use take 24-27 hours.  The following numbers can vary depending on how thick the pieces are.

    8 hours dry brining

    8 hours wet brining

    Rinse and refresh for 20-30 minutes

    Dry in fridge for 5 hours

    Room dry under a fan for 3 hours

    Cold smoke for 3 hours.

    Craig
     
    Last edited: Oct 7, 2013
  12. Thank you Craig! That truly looks outstanding and will be fun to try doing! Cheers and happy brand new and beautiful week! - Leah
     
  13. aklee987

    aklee987 Fire Starter

    Thanks for the guidelines. Do you have a recipe for the wet and dry brines?
     
  14. smokingreg

    smokingreg Smoke Blower

    have mercy.  wow.
     

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