Making smoked lox in the summer heat?

[miamited]

I want to try my hand at both lox and nova. But since nova is cold smoked, do I have any other options in the 90+ heat we are getting in south Florida? How much difference will it make in the finished product if I hot smoke it? Or should I force myself to wait until November when it really cools down?

Thanks

 

[bregent]

How much difference will it make in the finished product if I hot smoke it?

Hot smoked salmon does not resemble cold smoked at all - the texture is completely different. Both good, but very different. But as Holly2015 stated, you might be able to get the temps down with ice.

 

[tropics]

Freeze bottled water instead of ice in a pan less swetting
Richie

 

[miamited]

Sorry, I should have said that I have a vertical smoker. No mods like the mailbox. I can do bags of ice, but will that be enough? I can freeze ziplock bags to make ice blocks.

 

[MeatSkull]

Smoke at night with gallon jugs frozen, if your smoker isn't big enough use big cardboard boxes in the garage, don't forget to vent it.

 

[chef jimmyj]

Though not traditionally used, I recommend adding some Cure #1 to the mix. No major impact on flavor but protects against Listeria and CBotulinum that can occur at temps above 50°F. 1/4 teaspoon per pound is good...JJ

 

[gmc2003]

I agree with Richie, freeze a few water bottles or large soda bottles instead of using open ice. Less moisture in the smoker.

Chris

 

[SmokinAl]

I live in Fl too, and my advice would be to just wait until this winter, then make enough to last for a year. It freezes very well. I slice mine up & vac pack it in 6 oz batches. Enough for one nice bagel.
I just ate my last batch last week & am waiting on the cooler weather too.
And as JJ said I would use cure #1 too. I have always done my lox with cure in it.
Just click on lox in my signature line for a step by step.
Al

 

[miamited]

Sorry I didn't get back sooner with the results. I passed on the smoker. I have to say I will never buy the stuff again. Even my neighbor the chef approved. I got the salmon at BJ's and cured with 50/50 salt and sugar. I used sugar in the raw as that is what I have. Two days and then several half hour rinses in ice water and the last with pink salt. Sliced and then vacuum Sealed.

 

[SmokinAl]

It looks real good!
Nice work!
Al

 

[miamited]

It looks real good!
Nice work!
Al

Thank you sir. Based on your reputation here, I consider that a real compliment.

 

[SmokinAl]

Thank you sir. Based on your reputation here, I consider that a real compliment.

You deserved it, that is some fine looking lox!!!
Al