Cold Smoked Nova Lox?

Hi,

Thanks for all the replies on my other post. I ran across this article... it seems very close to what I was looking to do. Anyone tried this sort of thing? Recommend? No? Any alterations?

I've got a Brinkmann el-cheapo, a decent thermometer and a seal-a-meal.

http://www.sffishing.com/recipes/Smoking_Instructions.htm

TIA,

---JC

Gentlemen,

Thanks for the replies. I guess I'm drawn to the method I posted because it's (sorta) close to my grandmother's 'method'. I'm not sentimental, it just worked really well. Sadly, that was a looong time ago. My father-in-law uses one of those 'teeny' electric smokers and it's -OK- but definitely nowhere near as good.

The long brine time, really doesn't make it taste saltier... the salt really doesn't 'absorb' all that much... just sorta stays on the surface.

Thanks for the suggestion of the A-Maze-N tube. I keep wondering if the 'tube' is as good as the 'box'... I ask because it's definitely less $. Any thoughts on that?

Cheers,

---JC

bruddah sun i know what you mean. the trick is making the surface dry and crust out to get that old country flavor. its hard to do cause the salmon weeps out moisture as it smokes due to the seasoning. trick may be to get a good air flow. but i havent quick figured that out either.