Lox are done!

Discussion in 'Fish' started by deejaydebi, Aug 27, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    I started cold smoking my lox at about 3:30, smoked at 90 to 100 degrees for 6 hours. They looked so good I had to try it hot. Not a good idea they're still soft but even hot it was good. The boys at work will be very happy tomorrow!

    The first picture is the whole fillet.
    The second is the trimmed, brined, smoked fillet
    The third is cut into pieces.
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    that lox looks awesome great job wish i worked with you so i could try it i may just have to make my own sometime
  3. deejaydebi

    deejaydebi Smoking Guru

  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    That looks delicious,.......Mmmmm Mmmmm !!!
  5. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    thanks deb i will have to try this
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    yer just tooo good debi... now if we can invent the fresh soft next day bagel....
  7. deejaydebi

    deejaydebi Smoking Guru

    Man we have lox and bagles at work every Monday and the store bought lox usually last all morning.

    My lox was attacked by vultures! They didn't even wait long enough to slice it they were breaking it off and eatting it without the bagles! I almost asked if they wanted fries with that ... Glad I tried it hot last night even never got a taste it this morning. Enhaled salmon - good God they were ruthless! [​IMG]
  8. twistertail

    twistertail Smoking Fanatic

    How is lox different than regular smoked salmon? Looks great by the way, I love slamon no matter how its fixed.
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Looks great Deb... you're makin' me drool here! [​IMG]

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