Author Topic: Amazen Lox  (Read 14947 times)

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Offline DK117

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Amazen Lox
« Reply #-1 on: February 25, 2013, 10:49:23 AM »
I've been wanting to try this for a very long time.

Spring salmon isn't running yet, so I had to use the dreaded Costco Atlantic Steelhead.   I did a cure of one cup kosher salt, one cup sugar.  4 hours total in the cure, then overnight on a drying rack in the fridge, and then two hours under a fan.  5 hours in the Traeger (turned off) with just an Amazen tube smoker.  Into the freezer for about half an hour, another half an hour in the fridge.  My slicing skills need some work, but also I would have liked a thicker fillet. 

ready to slice


plated without sides


served


Thanks for looking

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Offline muebe

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Re: Amazen Lox
« on: February 25, 2013, 11:03:01 AM »
Looks good!

I did some Lox a few months back. I used a dry surface brine of just kosher salt and 6 hours of cold smoke. It turned out great. I ended up buying a German slicing knife after butchering mine ;)
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Offline ACW3

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Re: Amazen Lox
« Reply #1 on: February 25, 2013, 11:18:29 AM »
Man, that looks great!!  I love good lox.  So does my wife. 

I have been using the Alton Brown dry brine method.  He used a mixture of Kosher salt, brown sugar, regular sugar and pepper.  He kept the mixture covered salmon (or steelhead, I've done both) in the refrigerator for 24 hours, turning once.  It's amazing how much liquid comes out of the filets.  I may have to try a different dry brine method.

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Re: Amazen Lox
« Reply #2 on: February 25, 2013, 11:28:33 AM »
The photos present it perfectly...I want some.   8)

Offline teesquare

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Re: Amazen Lox
« Reply #3 on: February 25, 2013, 11:34:20 AM »
WOW....

My kind of soul food! ;) ;D That is one of my favorite meals - and you really did it justice! Great job!

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Offline mikecorn.1

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Amazen Lox
« Reply #4 on: February 25, 2013, 07:02:34 PM »
Man, that looks good! So what type of smartphone you using to take pics like that ;) ;D


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Offline RAD

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Re: Amazen Lox
« Reply #5 on: February 25, 2013, 08:17:09 PM »
Looks perfect to me. Nice....

I need a bagel and some cream cheese.
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Offline drholly

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Re: Amazen Lox
« Reply #6 on: February 25, 2013, 08:51:20 PM »
Looks perfect to me. Nice....

I need a bagel and some cream cheese.
X2
Maybe some diced onions and tomatoes and capers too... ;)

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Offline TentHunteR

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Re: Amazen Lox
« Reply #7 on: February 26, 2013, 04:52:45 PM »
Very nice! My wife loves smoked salmon. I need to give this a try.
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Offline Keymaster

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Re: Amazen Lox
« Reply #8 on: February 28, 2013, 09:18:33 PM »
That is some nice work!! Kudos :)

Offline sparky

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Re: Amazen Lox
« Reply #9 on: February 28, 2013, 09:40:32 PM »
thats what i want to do.  nice job.  do you take the skin off the bottom of the filet? 
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Offline Chili Head

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Amazen Lox
« Reply #10 on: February 28, 2013, 09:51:03 PM »
Looks great!

Offline DK117

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Re: Amazen Lox
« Reply #11 on: March 14, 2013, 04:04:55 PM »
thats what i want to do.  nice job.  do you take the skin off the bottom of the filet?
Sorry, I never answered this.  I did a bit of research on this and no, I did not take the skin off during curing or smoking.  Slicing process pretty much took care of the filet and left the skin for disposal.  I think I'll do it again that way for Easter.

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Offline ACW3

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Re: Amazen Lox
« Reply #12 on: March 14, 2013, 09:58:27 PM »
What flavor pellets did you use to smoke the fish?

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Offline Smokin Don

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Re: Amazen Lox
« Reply #13 on: March 14, 2013, 11:03:24 PM »
Beautiful DK, sure looks good. I have never eaten lox, gotta try it Don
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