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Smoked Lox

cmayna

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Just finished off my last piece of smoked Lox from last winter so thought I'd re-stock up the smoked lox area of freezer #2. Just another way to help reduce the amount of Salmon we have.

Very simple dry brine of 5/6 ratio of kosher salt / brown sugar. Brined for 8 hours.


Then over to another 8 hour wet brine of, water, br sugar, maple syrup, whole pepper, dry dill,,,,,,,,,,can't remember what else.


Refresh for 30+ minutes, sprinkle with more dill then fridge dry for 5 hours, room dry for another 3 hours, then off to a cold smoke session for 3 hours using Alder and then apple.








It will sit in the fridge for a few hours before I start slicing and freezing it.



Sent from my iPhone using Tapatalk
 
Last edited:

tropics

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The only way I really like it I'M IN

Richie
 

crankybuzzard

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Looks very good!  My bride is praying for cool/cold weather so I can make her some.  She's been out for a while.
 

SmokinAl

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My favorite way to eat salmon!!

Looks delicious!

Al
 

cmayna

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Thanks all.  Done just in time I think,  for the wife wants to bring some tomorrow on her  Rock Cod and Dungeness crab combo fishing trip.  Happy wife = happy life.
 

dirtsailor2003

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Looks great! Hope the rockfish are biting and the Dungeness are loading up the pots!
 

disco

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Wow! Another great salmon post. Lots of information and great quview definitely deserves a point.

Disco
 

wade

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Looks good cmayna. 
 

cmayna

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Looks great! Hope the rockfish are biting and the Dungeness are loading up the pots!
Wife came home yesterday with limits of both.   Guess who get's to process her catch?
 

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