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Amazen Lox

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DK117:
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

DK117

muebe:
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 ;)

ACW3:
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.

Art

Barry CB Martin:
The photos present it perfectly...I want some.   8)

teesquare:
WOW....

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

T

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