trial run at making LOX

[smker]

got this pretty cheep so i thought id give it a try using the AMNPS

now the hunt starts for all the info i need to make it.

sam1r.jpg

• smker
• Mar 9, 2013

 

[daveomak]

Below is a very good recipe from bbally....  I have used it and it is good....  follow the recipe and you will not be disappointed ...  Dave

http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

 

[smker]

thank ya,  ill check that out now
 

 

[smker]

not to complicated and  has only a few ingredients

 

[mountainhawg]

I found this to be an excellent guide and recipe:

http://playingwithfireandsmoke.blogspot.com/2006/08/thirdeyes-nova-lox.html

Led me to do this (with Q-View):

http://www.smokingmeatforums.com/t/...h-smoked-salt-and-smoked-brown-sugar-w-q-view

I found I did too long a final rince and took too much salt flavoring, which I like, out. I also should have smoked for about 2 hours vice 1 hr 10 mins. I was after just a hint of smoke but under smoked it. 

 

[smker]

salmon is thawing. got the ingredients ready,  i did have the white pepper along time ago, hardly ever use it so i used black pepper,

then i wondering if saffron could be used with fish

ill try dave's first, its more simple

 

[chef jimmyj]

Saffron is a Classic flavoring for fish in Spain. Search Fish and Saffron Recipes...JJ

 

[smker]

TY    ill look for some of those

 

[smker]

looks like there all sauces or soups,

 

[smker]

has anyone tried it with saffron? what were the saffron flavors like,     thats kinda fancy for my first time

i started this last night

novalox1.jpg

• smker
• Mar 12, 2013

 

[chef jimmyj]

Salmon is not a common fish in Spain but many of the fish dishes, made frequently with Cod, do use Saffron as a seasoning. Infuse some Saffron into a couple ounces of Vodka and brush the Salmon before applying your cure...JJ

 

[smker]

Saffron is a Classic flavoring for fish in Spain. Search Fish and Saffron Recipes...JJ

if i was going to use saffron  maby i could i use the liquid thats already in there now,  i dont think saffron can be steeped using a cold liquid,  needs either warm or hot. 

 

[smker]

ill use the saffron another time

 

[smker]

i didn't time this very well did i,   started at  9:30 tues morning and the 48 hrs will be up at 9:30  Thurs morning but ill be at work  7:00 am to 3:30,   i dont think they could be over cured if left in till i get back home,  (4:00 pm)

  about the 90 min soak time,  im thinking its longer then whats needed here,  these are small and id like to leave a hint of salt in them so i was thinking maby 30 min soak

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• smker
• Mar 13, 2013

 

[daveomak]

i didn't time this very well did i,   started at  9:30 tues morning and the 48 hrs will be up at 9:30  Thurs morning but ill be at work  7:00 am to 3:30,   i dont think they could be over cured if left in till i get back home,  (4:00 pm)

  about the 90 min soak time,  im thinking its longer then whats needed here,  these are small and id like to leave a hint of salt in them so i was thinking maby 30 min soak

  Leave in the brine until 4:30 then soak for the 90 minutes.....   ALWAYS follow the directions on your first attempt, UNLESS there is a safety issue.....   make notes, then adjust the next time.....  

 

[smker]

it would be wiser to use that 90min as a starting point and adjust from that.

I'm going to cover a part of the bottom side of a rack with tinfoil and put the fish on top leaving a gap under it for the smoke to get to the bottom side

last thing now is to decide on what wood flavor to smoke it in.

 

[mountainhawg]

I took my pieces and just placed them on a clean grill to smoke them. I used cherry wood because I like light smoke flavor. You need to let them sit and dry (I did mine overnight in the fridge) to get the pecicle on them so the smoke sticks. I'm sure hickory would be ok if you like the stronger.

 

[smker]

they soaked for 90 min and now drying in the fridg,  didnt forget that drying time:-)

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• smker
• Mar 15, 2013

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• smker
• Mar 15, 2013

 

[smker]

  Leave in the brine until 4:30 then soak for the 90 minutes.....   ALWAYS follow the directions on your first attempt, UNLESS there is a safety issue.....   make notes, then adjust the next time.....  

the soak time went 15 min over  but i just cut a small piece off and its a perfect amount of salt left in it.

ill go with the hickory/pecan  mix

33751048.jpg

• smker
• Mar 15, 2013

 

[daveomak]

Good news.....  Now you have a starting point for the next batch.....

bbally used that recipe for  his catering business among other things.. I would guess it pretty well has the kinks worked out of it....  

Very nice having good hearted folks share their tried and true recipes.... ain't it.....