Smoked Salmon (lox)
Posted: 19 Nov 2010, 15:04
This is a smoked salmon that is a lox flavor but not cold smoked to be sliced like lox. My wife loves it with cream cheese on a bagel.
Smoked Salmon (lox) Recipe
Dry Brine Ingredients: - You might need to make more of this brine depending on the size of fish.
•¼ cup Salt
•¾ cup Brown Sugar
Brining Process:
•Mix brine ingredient together and layout a sheet of plastic wrap big enough to wrap salmon in.
•Coat salmon in a thick layer of dry brine and wrap tightly in plastic wrap. Then wrap in plastic wrap two more times.
•Place wrapped salmon in a pan or container for 12 hours in the refrigerator. After 12 hours, flip salmon and add weight on top for another 12 hours. This is to make the fish more dense. You can use bricks cleaned and wrapped in foil/plastic wrap.
Smoking Process:
•Remove salmon from refrigerator, unwrap & rinse off the dry brine with water. Pat dry salmon with a paper towel and allow to sit out for 3 to 4 hours prior to smoking. This will form a pellicle which is needed to accept smoke.
•Set smoker to smoke setting with door propped open slightly (about 1/2 inch or 12cm) to keep temps lower. Once smoker is up to temperature, place salmon in with meat thermometer in the thickest part of meat. Smoke with door propped open for about 2 hour.
•After 2 hours of smoke then allow door to close normally. Turn smoker temp to 180°F (or medium) and keep smoking until internal temp is 150°F.
•Remove salmon from smoker and place in a container or cover with foil and put directly into refrigerator to cool.
•Once cooled, it is ready to enjoy.
I hope you all enjoy.
Chuck
Smoked Salmon (lox) Recipe
Dry Brine Ingredients: - You might need to make more of this brine depending on the size of fish.
•¼ cup Salt
•¾ cup Brown Sugar
Brining Process:
•Mix brine ingredient together and layout a sheet of plastic wrap big enough to wrap salmon in.
•Coat salmon in a thick layer of dry brine and wrap tightly in plastic wrap. Then wrap in plastic wrap two more times.
•Place wrapped salmon in a pan or container for 12 hours in the refrigerator. After 12 hours, flip salmon and add weight on top for another 12 hours. This is to make the fish more dense. You can use bricks cleaned and wrapped in foil/plastic wrap.
Smoking Process:
•Remove salmon from refrigerator, unwrap & rinse off the dry brine with water. Pat dry salmon with a paper towel and allow to sit out for 3 to 4 hours prior to smoking. This will form a pellicle which is needed to accept smoke.
•Set smoker to smoke setting with door propped open slightly (about 1/2 inch or 12cm) to keep temps lower. Once smoker is up to temperature, place salmon in with meat thermometer in the thickest part of meat. Smoke with door propped open for about 2 hour.
•After 2 hours of smoke then allow door to close normally. Turn smoker temp to 180°F (or medium) and keep smoking until internal temp is 150°F.
•Remove salmon from smoker and place in a container or cover with foil and put directly into refrigerator to cool.
•Once cooled, it is ready to enjoy.
I hope you all enjoy.
Chuck