Stop me if I am wrong

Discussion in 'Fish' started by lemans, Dec 15, 2015.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    2 lbs of salmon
    1cup salt
    1cup brown sugar
    Glass pan in refrigerator three days with weight
    Day 4 rinse and in fridge overnight to form pellicale
    Tube smoker in WSM for 15 hours
    Hot smoke till 145
    What's missing?
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    If you are talking a hot smoke Salmon dish, your 1:1 ratio of brown sugar : Salt is way too salty for me.    I normally go with a  4:1 ratio of sugar:salt.  

    If you are talking a lox dish since you mentioned a weight, then your recipe might be doable.

    So first define if you are doing a hot smoke or a lox dish.

    If a hot smoke doing filets, I'd normally do a 4:1 ratio of Sugar over salt dry brine.  Brine the filets for 5-7 hours.  Rinse and dry for 2-3 hours, then hot smoke until an IT of 140 is met.
     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Want to make smoked lox
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    My recipe for a smoked lox is doing 6-7 hours in a dry brine, then 6-7 hours in a wet brine.  Rinse and dry for 5-8 hours then cold smoke for 3+ hours.  Then again, there are so many recipes to pick from.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Don't follow Jamie Oliver's recipe for gravalax! Talk about to salty!
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Based upon using a weight and over such a long period of time, it sure sounds like you are doing Gravlax which is basically already cooked by the time you finish the brining part.  Forming a pellicle and hot smoking would not be required but instead, I would cold smoke it.  Also per your recipe, I'd add some fresh dill sprigs to your fish before you wrap it up.  Adds a great flavor.  There are lots of Gravlax recipes out there.

    I'm getting ready to start a batch today which will be over 24 hours, no weight, and cold smoked at the end.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    May I recommend adding salt by weight... I would use 2% salt and 2% sugar + dill etc...

    You do not hot smoke lox.... Lox is cold smoked and the temperature is never brought above 80 deg. F....

    Below is a great recipe.....

    http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide
     
    Last edited: Dec 16, 2015
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  9. manolo578

    manolo578 Newbie

    I can testify to this. Work in a steakhouse kitchen and make lox as part of the menu. The cured salmon is not smoked above 80F. Cold smoked is how lox is done. 
     

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