Smoked Salmon Lox

[cmayna]

Just ran out of my smoked lox so I did a few more Salmon tails today. 27 hour process of dry brine for 8 hours, wet brine for 8 hours, refresh for 1/2 hour. Fridge dry for 5 hours, room dry for 3 hours then finally cold smoke for 3 hours.

Dry brine: .....Well it started out dry with dk br sugar and kosher salt. This is 8 hours later

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• cmayna
• Aug 2, 2015

Coming out of the dry brine, getting rinsed well and heading for a wet bath for another 8 hours

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• cmayna
• Aug 2, 2015

Wet brine in a bath of water, salt, br sugar, maple syrup, whole black pepper corn, garlic, dry dill

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• cmayna
• Aug 2, 2015

Into the smoker for 3 hours of cold smoke

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• cmayna
• Aug 2, 2015

Toot Toot!! My gasser with no heat. AMNTS sittlng underneath the burner with Alder and Apple pellets.

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• cmayna
• Aug 2, 2015

Finished product resting

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• cmayna
• Aug 3, 2015

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• cmayna
• Aug 3, 2015

 

[dirtsailor2003]

Looks tasty!

 

[cmayna]

Finally was able to download the last two pics of finished product.  Vacuumed up and into the freezer for future treats.

 

[atomicsmoke]

Nice looking cold smoked salmon.

I noticed the slits in the skin...I assume for better brine penetration.

I have a bunch of sockeye fillets in the freezer waiting for some colder weather. The whole fillets seem smaller than your tails. -(:.

 

[cmayna]

Yes, the slits through the skin help big time.   These tails are of King (Chinook) Salmon which is what we fish for right outside San Francisco.  Going again, next week.

 

[jerseyhunter]

  Looks my t fine.  What temp were you doing the cold smoke at?

 

[cmayna]

Morning around 60ish degrees.  Had some frozen plastic bottles of water on standby in case the air temp started to climb, but it behaved.

 

[jerseyhunter]

Thanks for the tip on the frozen bottles.