HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

[lemain]

Thank you, that is very helpful though I am chemically allergic to onion - it makes me ill.  I don't think it'd be a problem leaving it out though?  It's the nitrite in the cure they are using to kill any parasites, I suppose so I want to avoid any of the commercial curing powders if I possibly can.  It's not that I have a fear of 'additives' as such other than those ones that make me ill!

 

[jakester]

I have a few questions about this recipe:

1. about how much salt is needed in the 1 gallon to cool the salmon in? 

2. does the zest from the orange and lemon give it a citrusy flavor? What would I lose if i don't do this or is this necessary?

 

 

[SmokinAl]

 
I have a few questions about this recipe:

1. about how much salt is needed in the 1 gallon to cool the salmon in? I use 2 cups of pickling salt.

2. does the zest from the orange and lemon give it a citrusy flavor? Not that I can tell. What would I lose if i don't do this or is this necessary? I have done it without the zest & couldn't tell the difference in the final taste.

Hope this helps

Al

 

 

[jakester]

Thanks Al!

Another question - how important is it to use cure#1? Is it avoidable? 

 

[SmokinAl]

 
Thanks Al!

Another question - how important is it to use cure#1? Is it avoidable? 

To me it's very important.

I would never make this recipe without it.

You never have to worry about getting yourself or anyone else who eats the lox sick.

I will PM you a printed recipe that will be easier to follow.

Al

 

[jakester]

Just came upon this article, sounds like cold smoking is more dangerous than what most people think. 

http://amazingribs.com/tips_and_technique/cold_smoking.html

 

[SmokinAl]

 
Just came upon this article, sounds like cold smoking is more dangerous than what most people think. 

http://amazingribs.com/tips_and_technique/cold_smoking.html

This is why I said I would not make lox without using cure #1.

Al

 

[jakester]

Yes i total agree on the cure #1. I used to always think that 2-3 days cured in salt killed everything in the fish but i was totally wrong. I am very curious how sushi is made with totally raw fish, actually surprised it's even legal in the USA. 

 

[jakester]

One of our local supermarkets has a special this week for Alaskan Wild Sockeye Salmon fresh, never frozen for $9.99 a pound. I thought about buying some and cold smoke it but I am thinking previously frozen Salmon is probably a lot safer for cold smoking, right?

 

[swampsmoker]

I love LOX!! I'm going to have to try this out some day.

When my relatives visit from NY, they always bring bagels and LOX!

Danny

 

[windycitygator]

I just tried your lox. Smoked it on my Smoke Hollow 44" vertical smoker with Apple & Maple wood. It turned out AWESOME. Everyone loved it!!! Thanks for sharing.

 

[SmokinAl]

I just tried your lox. Smoked it on my Smoke Hollow 44" vertical smoker with Apple & Maple wood. It turned out AWESOME. Everyone loved it!!! Thanks for sharing.

Your very welcome!

I'm so glad it turned out well for you.

BTW, I had a bagel & lox this AM for breakfast. It freezes real well & I took out a package & had a great breakfast!

Al

 

[Braz]

Thanks for the writeup Al. Haven't made lox before but I'm following your recipe and have 1.5lb of coho salmon curing in the fridge as we speak. Skinned and trimmed it yesterday and put in the cure.

We cooked the belly and tail piece for dinner last night and are still talking about how good it was today. Just did a simple made up recipe. Left the skin on, rubbed the flesh side with some Old Bay and lemon pepper and put it in a hot skillet with olive oil, skin side up for a couple minutes. Then turned it over and put a light coating of mayo on top and cooked it till it seemed done enough. It came out creamy wonderful and flaked off the skin cleanly and easily.

I'm looking forward to cream cheese lox & bagels this weekend.

Braz

 

[SmokinAl]

 
Thanks for the writeup Al. Haven't made lox before but I'm following your recipe and have 1.5lb of coho salmon curing in the fridge as we speak. Skinned and trimmed it yesterday and put in the cure.

We cooked the belly and tail piece for dinner last night and are still talking about how good it was today. Just did a simple made up recipe. Left the skin on, rubbed the flesh side with some Old Bay and lemon pepper and put it in a hot skillet with olive oil, skin side up for a couple minutes. Then turned it over and put a light coating of mayo on top and cooked it till it seemed done enough. It came out creamy wonderful and flaked off the skin cleanly and easily.

I'm looking forward to cream cheese lox & bagels this weekend.

Braz

Your salmon sounds delicious!

Looking forward to seeing your lox!

Al

 

[Braz]

Smoked it Thursday, along with some mozzarella because why not? I kept the smoker temp between 80 and 85F.Then after overnight it was time to slice it up. A good slicing knife is necessary to get paper-thin slices.

_DSC0661.JPG

• Braz
• Sep 2, 2017

Then vac-packed in ~6oz. portions.

_DSC0664.JPG

• Braz
• Sep 2, 2017

And saved some out for dinner of course, along with cream cheese, a little red onion and tomato from the garden. Very good.

_DSC0666.JPG

• Braz
• Sep 2, 2017

Couple of questions. We could have it a little less salty, could we skip the initial pickling salt bath? And wife would like it a little less "firm." Would shortening the time in the cure help this but still be safe? Or, would shortening the drying time after the cure help?

Thanks

Braz

 

[SmokinAl]

 
Smoked it Thursday, along with some mozzarella because why not? I kept the smoker temp between 80 and 85F.Then after overnight it was time to slice it up. A good slicing knife is necessary to get paper-thin slices.

_DSC0661.JPG

• Braz
• Sep 2, 2017

Then vac-packed in ~6oz. portions.

_DSC0664.JPG

• Braz
• Sep 2, 2017

And saved some out for dinner of course, along with cream cheese, a little red onion and tomato from the garden. Very good.

_DSC0666.JPG

• Braz
• Sep 2, 2017

Couple of questions. We could have it a little less salty, could we skip the initial pickling salt bath? And wife would like it a little less "firm." Would shortening the time in the cure help this but still be safe? Or, would shortening the drying time after the cure help?

Thanks

Braz

How long did you smoke it for? In your slicing photo, it does look to be a little dry. You can skip the initial salt bath, but I think you would be better off soaking it longer after the cure. This will remove more of the saltiness. Also only dry it for 24 hours after the cure. This may help you keep it a little more moist. I think you could try to shorten the time in the cure, but this is the way I was taught to do it & I have always kept the cure time the same. Some guys do this without even using cure #1, they just use salt & sugar. I don't recommend doing it that way & I don't recommend shortening the cure time. UNLESS you are using sushi grade salmon.

Al

 

[Braz]

Thanks Al. next time I'll adjust the technique based on your suggestions. I did smoke longer than you recommended, about 4 hours, but it didn't taste overly smoky to our taste anyway. Overall I do like your recipe and think with the few small tweaks I'll get it right.

Braz

 

[SmokinAl]

 
Thanks Al. next time I'll adjust the technique based on your suggestions. I did smoke longer than you recommended, about 4 hours, but it didn't taste overly smoky to our taste anyway. Overall I do like your recipe and think with the few small tweaks I'll get it right.

Braz

I think the longer smoke time may have dried it out a bit.

I'm sure it will be perfect next time!

Al

 

[tropics]

Al Great write up! Glad to see you did the step by step BBailies doesn't show the steps any more. POINTS
Richie