trial run at making LOX

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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
 
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Saffron is a Classic flavoring for fish in Spain. Search Fish and Saffron Recipes...JJ
 
has anyone tried it with saffron? what were the saffron flavors like,     thats kinda fancy for my first time

i started this last night

 
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
 
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. 
 
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
th_dunno-1%5B1%5D.gif


 
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
th_dunno-1%5B1%5D.gif
  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.....  
 
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.
 
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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.
 
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  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

 
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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.....
 
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