I have a question for those much smarter than me.....How are Lox made? Love the stuff but it's expensive. Can you make it at home? Most of the stuff I buy says smoked, but I assume cold smoked and I know how meathead feels about that, so that doesn't excite me.
I have a gravlax recipe from cooks illustrated that works pretty well but does not seem to be the same.
pjlstrat
Question 1 I actually did a quick rinse just to get salt/sugar of it.
Question 2 I havent smoked salmon after doing the "gravlax process" but i have other ways to cure the salmon before coldsmoking. When i coldsmoke salmon i use sawdust of beechwood in the weber coldsmokegenerator or i've used beechwood pellets with the amazentube coldsmoker.
Last edited by Elton's BBQ; July 2, 2019, 09:52 AM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I've made, and eaten, and gifted, loads of cold smoked salmon over the years and have yet to make myself or anyone else sick. Having said that, you really need to watch the ambient temperature when cold smoking salmon. If the ambient temperature is above about 21 C (70 F) then I won't attempt it. Steven Raichlen's method is the one I usually use.
I don't want to start a controversy about the differences between lox, gravalax and smoked salmon, but to me lox is salmon that has been brined and then cold smoked. Here's my source for all you goyim pitmasters: https://www.myjewishlearning.com/rec...-your-own-lox/
I went on a salmon fishing adventure in Alaska several years and we had our fish processed by Ed Kasilof's. These guys made some pretty awesome lox and have a recipe with instructions posted on their website. The link has been giving me fits so I'll summarize here: Pieces of salmon cut in 2x4 inch chunks. They recommend a refrigerated wet brine where the salmon is totally submersed in a brine solution of 2 parts salt to 1 part brown sugar. Brine under refrigeration for 12 to 24 hours, depending on the thickness of your salmon pieces. The 2x4 cuts should go for 12 hours. Larger fillets from, say, a king salmon, can be injected with a hypo needle and some solution and/or pierce the skins in places with knife. I've seen some places that recommend a dry brine, so YMMV. They follow the refrigerated brine with an airing out period where they let the pieces, again under refrigeration, "cure" on racks for 12-16 hours. Air circulation is critical. They then cold smoke the meat at a temperature of 80 degrees or less. They recommend a lot of air circulation during the cold smoke, and their smoking process takes 12 to 16 hours. A lot of guys up north use an old cooler or refrigerator with a fan inside and run smoke in using a smoke generator like this: https://smokedaddyinc.com/product-ca.../cold-smokers/
Cold smoking is very hard to do at home because you need to have a smoker capable of keeping the temperature to 80 F or less. One way to do this is to have your heat source (smoke generator) far enough away that the smoke cools before it reaches your smoker. Begin with either fresh […]
A lot of DIY home recipes omit the cold smoking process, but I think it's essential if you want some real, authentic lox. Especially if you are playing with some fresh silver salmon.
Full disclosure, I never followed my own advice and made lox with my salmon after I got home, but did have some Kasilof lox and it seemed on par with what you'd find in any good deli.
Now that I've posted this, though, I think I'm going to go home and try it myself. Now if only I could find a decent bagel in south Louisiana!
Dated a Jewish first for 6 years and found a Bialy (spelling?) apparently I am the last one to know. I am never looking back. I don’t eat much bread these days but I can still taste it, especially fresh? Oh my.
I've done this a few times . I use the Amaz-n-smoker pellet smoker for generating smoke and I empty my BGE and just put that in the fire box. However, this is a cool/cold weather thing as you do not want that pit temp going above 90.
I'm toying with trying something similar in my Recteq (leaving the smoker itself off) with the Amaz-n supplying the smoke. What's the warmest outdoor temp you'd do this at?
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