Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: muebe on October 05, 2012, 07:57:19 PM
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Local store had Salmon on sale for $7.99 a Lb. so I bought a 4Lb filet to make Lox with....
(http://i752.photobucket.com/albums/xx169/muebe/20121005_161722.jpg)
Both sides completely coated with coarse Hickory Smoked Salt...
(http://i752.photobucket.com/albums/xx169/muebe/20121005_162102.jpg)
It is important to use coarse salt otherwise the finished product might end up being too salty. Also try and not get a tail cut like I did. That way it brines more evenly. To compensate for the difference in thickness I added more salt to the thicker center and less to the thinner outer edge.
Into the fridge for 5 hours...
(http://i752.photobucket.com/albums/xx169/muebe/20121005_162204.jpg)
After 5 hours I will completely rinse the salt off. I will air dry in the morning for two hours in front of a fan and then 6 hours of cold smoking.
Continued in the morning ;)
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I will have some on a lightly toasted everything bagel, extra capers, minced sweet red onio, and a slice of tomato....please... :D
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While Tee and CaptJack "place" their orders, I'll bring my own fixings. Basically, everything they ordered.
Art
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So I gave the filet 2 hours of air drying in the garage under a box fan...
(http://i752.photobucket.com/albums/xx169/muebe/20121006_050458.jpg)
Here is how it looks after the pellicle has formed...
(http://i752.photobucket.com/albums/xx169/muebe/20121006_064911.jpg)
Now into the Bradley with 6 hours of Alder smoke pucks. A bowl of ice at the top and bottom....
(http://i752.photobucket.com/albums/xx169/muebe/20121006_065405.jpg)
Cabinet temp maintaining at 61F with a ambient of 57F....
(http://i752.photobucket.com/albums/xx169/muebe/20121006_070946.jpg)
See you in 6 hours
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Looks good so far. Staying tuned...
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Nice lookin Pellican you got there ;) Back in the 1980's I installed a walk-in cooler at this Place (http://salmolux.com/default.aspx?page=1) in Federal way Washington. I remember watching the ladies slice the Nova locks super thin and puting it on gold cardboard and sealing it. These ladies were Ninja fast at cuttin that fish up with a special slicer.
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So after 6 hours of Alder smoke out she comes. The Bradley cabinet temp never got above 74F even when the ambient temp reached 90F as it was finishing....
(http://i752.photobucket.com/albums/xx169/muebe/20121006_124745-1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121006_124814.jpg)
Here is a picture of a slice close up...
(http://i752.photobucket.com/albums/xx169/muebe/20121006_125651-1.jpg)
And all packaged up with a cardboard backing in the vac bag...
(http://i752.photobucket.com/albums/xx169/muebe/20121006_135123.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121006_135130-1.jpg)
Well first off make sure you have a proper slicing knife unlike me. The slices may not be pretty and paper thin but they are still edible.
That test slice sure tasted real good. Great smoke flavor and salty like it should be. Did not taste over salty. Gonna let them packages mellow overnight. I will give a full taste test tomorrow with some bagels, purple onion, capers and sliced tomato ;)
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You are killin' me!!! I LOVE lox&bagel..............
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Lox, Bagels, cream cheese, purple onions, capers & a crisp dry white wine ........it's as good as it gets!
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Gonna let them packages mellow overnight. I will give a full taste test tomorrow with some bagels, purple onion, capers and sliced tomato ;)
I'll take one too, but don't forget the cream cheese on mine please.
Sincerely Begging,
Cliff
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Looks like photobucket is mixing up pics :o
Perfect bagel kit...
(http://i752.photobucket.com/albums/xx169/muebe/20121007_074226.jpg)
And the perfect bagel...
(http://i752.photobucket.com/albums/xx169/muebe/20121007_075022.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/20121007_075028.jpg)
Well the taste was fantastic! Should get better as it ages ;)
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There has been a bit of confusion on another forum about this method. I just want to be clear that both sides of the fish were salted and not just one side for the salt curing process. It is not shown in the pictures and I am afraid I may have given the idea that only one side is salted. If I confused you I apologize.
You can see the fish was on a inverted Bradley rack in the picture.
It will need to be on a raised rack of some sort for curing and air drying.
I just wanted to clear that up so there is no confusion ;)
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I want o give you only one genetically qualified ;) suggestion.... You will find that the small capers are milder, and disperse the flavors more elegantly in this application. The mature caper berries you show are good.... but they are a bit harsh to me.
But - as good as those pics look - I would ignore an idiot like me and eat the #^*@^% out of that!!!!! :D :D :D
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Tee there was not much of a caper selection at my local store. I had only one choice so after pondering the decision I went with them ;)
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A man's gotta do what a man's gotta do! My guess is that there is not a large kosher foods section in the high desert grocery stores ;D?
I am being a Lox snob muebe. Heck - I would have eaten what you made without capers !!!! It looks SO AWESOME!
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Beautiful,
(http://i752.photobucket.com/albums/xx169/muebe/20121007_075028.jpg)
just Beautiful.
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SWEET!
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Beautiful and what patience! Not sure I'd have that much! BUT, will take everything but the bagel--can't handle that many carbs, sorry to say. Without the bagel, my dietician would LOVE me for eating the rest of it!
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Nice ...
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That looks delicious, muebe!
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Looks awesome! Totally awesome! Tim doesn't really want any so I'll take his.
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Looks awesome! Totally awesome! Tim doesn't really want any so I'll take his.
Are you kidding??? I have already licked the screen so much that I can taste that Nova from here!!! :D :D :D
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I can't believe I have never tried Lox. I need to remedy that.
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That is some awesome looking lox, nicely done. ;)