Time for some Lox ;)

muebe

New member

• Oct 5, 2012

• #1

Local store had Salmon on sale for $7.99 a Lb. so I bought a 4Lb filet to make Lox with....

Both sides completely coated with coarse Hickory Smoked Salt...

It is important to use coarse salt otherwise the finished product might end up being too salty. Also try and not get a tail cut like I did. That way it brines more evenly. To compensate for the difference in thickness I added more salt to the thicker center and less to the thinner outer edge.

Into the fridge for 5 hours...

After 5 hours I will completely rinse the salt off. I will air dry in the morning for two hours in front of a fan and then 6 hours of cold smoking.

Continued in the morning

 

Pappymn

New member

• Oct 5, 2012

• #2

Muebe, you smoke your own salt? If so, is that cold smoked?

 

muebe

New member

• Oct 5, 2012

• #3

Well you can cold smoke or hot smoke salt. The melting point of salt is 1290F so you can add a pan of salt while you are hot smoking your food without a problem.

I find the best way is to cold smoke the salt in coffee filters. As the salt gets older it will taste better and get darker. I think that batch is a couple years old

 

Pappymn

New member

• Oct 5, 2012

• #4

muebe said:

Well you can cold smoke or hot smoke salt. The melting point of salt is 1290F so you can add a pan of salt while you are hot smoking your food without a problem.

I find the best way is to cold smoke the salt in coffee filters. As the salt gets older it will taste better and get darker. I think that batch is a couple years old

Click to expand...

My Mak won't get to 1290. So I think I am covered. Need to try this. Thanks as always for your knowledge.

 

Patrick_CT

New member

• Oct 6, 2012

• #5

Pappymn said:

Muebe, you smoke your own salt? If so, is that cold smoked?

Click to expand...

I was going to ask the same thing I have not tried smoking any spices yet.

Looks like a good start to a weekend Muebe!

 

muebe

New member

• Oct 6, 2012

• #6

So I gave the filet 2 hours of air drying in the garage under a box fan...

Here is how it looks after the pellicle has formed...

Now into the Bradley with 6 hours of Alder smoke pucks. A bowl of ice at the top and bottom....

Cabinet temp maintaining at 61F with a ambient of 57F....

See you in 6 hours

 

TentHunter

Moderator

• Oct 6, 2012

• #7

Looking good so far... staying tuned.

 

muebe

New member

• Oct 6, 2012

• #8

So after 6 hours of Alder smoke out she comes. The Bradley cabinet temp never got above 74F even when the ambient temp reached 90F as it was finishing....

Here is a picture of a slice close up...

And all packaged up with a cardboard backing in the vac bag...

Well first off make sure you have a proper slicing knife unlike me. The slices may not be pretty and paper thin but they are still edible.

That test slice sure tasted real good. Great smoke flavor and salty like it should be. Did not taste over salty. Gonna let them packages mellow overnight. I will give a full taste test tomorrow with some bagels, purple onion, capers and sliced tomato

 

Harvison

New member

• Oct 6, 2012

• #9

Look in' good. I've had smoked salt in the past. I'll have to try and make some.

 

RickB

New member

• Oct 6, 2012

• #10

Wow! This look so good. Way to go friend!

 

ACW3

New member

• Oct 6, 2012

• #11

Just a thought. Use your brisket knife to slice the lox. (I am betting you have a 10" or 12" slicing knife, somewhere in your collection of tools.) You should be able to get fairly thin slices with that. I have a ham slicing knife that I use, but my brisket knife might be a better choice.

Art

 

muebe

New member

• Oct 6, 2012

• #12

Don't have a brisket knife Art.

It is on the list

 

muebe

New member

• Oct 7, 2012

• #13

Looks like photobucket is mixing up pics!


Perfect bagel kit...

And the perfect bagel...

Well the taste was fantastic! Should get better as it ages

 

S

Salmonsmoker

New member

• Oct 7, 2012

• #14

Very nice muebe, looks delicious! I just got some Alaskan Sockeye fillets in. As soon as I smoke some more salt, I'll have a go at some lox.

 

muebe

New member

• Oct 8, 2012

• #15

There has been a bit of confusion on another forum about this method. I just want to be clear that both sides of the fish were salted and not just one side for the salt curing process. It is not shown in the pictures and I am afraid I may have given the idea that only one side is salted. If I confused you I apologize.

You can see the fish was on a inverted Bradley rack in the picture.

It will need to be on a raised rack of some sort for curing and air drying.

I just wanted to clear that up so there is no confusion