Sliced Lox

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cmayna

Master of the Pit
Original poster
OTBS Member
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Jun 23, 2012
3,971
1,697
SF Bay Area, CA
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.


daresehy.jpg



Tapayakin' from my iphone
 
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.
 
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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.

Here ya go!

ehezusyj.jpg




Tapayakin' from my iphone
 
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
 
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