Cold smoked salmon (Nova Lox)

martyleach · Apr 9, 2013

Picked up a nice filet of salmon and decided to try Thirdeyes Nova Lox. His method is discussed here http://www.bbq-brethren.com/forum/showpost.php?p=2292536&postcount=1
It is basically a double cured technique using a dry cure, then a wet cure.
It is not difficult and I highly recommend it.

Here is a pic right out of the wet cure.

Onion powder, garlic powder, pepper and dill weed and into the cold smoker for 3 hours.

Let is sleep overnight for all the smoke and flavors to settle and you have Nova Lox.

Make sure you serve it really cold, preferably on a cold plate. I think this piece of salmon cost $15.00. If I bought that Lox I can't even imagine how much I would have had to pay.

HeSmellsLikeSmoke · Apr 9, 2013

That looks delicious. I have to try making that very soon. Thanks!

cowgirl · Apr 9, 2013

Looks amazing Marty!! :clap:

oifmarine2003 · Apr 9, 2013

That looks awesome, Marty! Glad to see you are putting that new cold smoker to use! :-D

Tony A · Apr 9, 2013

Looks really good I'm a big lox fan I will have to try this especially with the double cure

Wampus · Apr 9, 2013

That looks absolutely amazing. BEAUTIFUL!

Question.....how is this different than hot smoked salmon?

I do a cured, hot smoked salmon (cooked through). I'm assuming since this is cold smoked that it's got a different texture? I can't slice mine thin like that.

I gotta try that.

Gore · Apr 9, 2013

Looks beautiful, Marty! I know it always feels like cheating when I make that because it is soooooo easy!

rifraf · Apr 9, 2013

Looks fantastic!!! i will have to try that real soon and treat my better half to it. She loves salmon.

code3rrt · Apr 9, 2013

That looks unbelievable! WOW! Thanks for sharing that Marty, I may have to give that a try.

KC

martyleach · Apr 9, 2013

Wampus said:
That looks absolutely amazing. BEAUTIFUL!

Question.....how is this different than hot smoked salmon?

I do a cured, hot smoked salmon (cooked through). I'm assuming since this is cold smoked that it's got a different texture? I can't slice mine thin like that.

I gotta try that.

Wampus
Lox is a cured salmon that is not cooked at all. The salt and sugar does their thing to the salmon. It is a moist, delicate piece of meat that should be cut very thin (wish I had a meat cutter/Hobart). The warmest this salmon ever got was about 70 degrees.

JohnHB · Apr 10, 2013

It reads like a great recipe & your effort looks fantastic. I am waiting for cooler weather so I can cold smoke to try it.
John

Phubar · Apr 10, 2013

Looks amazing Marty!

Yellowhair42 · Apr 10, 2013

I see you used your new smokehouse.It looks nice.How's it working?

angryfish01 · Apr 10, 2013

You are now in need of some bagles!
Looks great Marty.

katman · Apr 10, 2013

That looks fantastic! What are you using for a cold smoker?

Bonewagon · Apr 10, 2013

Nice Marty! That looks terrific. :thumb:

DerHusker · Apr 10, 2013

Oh yah. That’s definitely going on the To Do list.

Big George's BBQ · Apr 10, 2013

VCery nice Marty I love thirdeyes method Don Marco has a good one too using ent Jack Daniels For his I need to use less salt and more brown sugar Thanks for sharing Did u you use your new smoke shed

martyleach · Apr 10, 2013

Yellowhair42 said:
I see you used your new smokehouse.It looks nice.How's it working?

Thanks! It's working great. I really tried to make it airtight which turns out is really not necessary

katman said:
That looks fantastic! What are you using for a cold smoker?

Thanks. I'm using a cold smokehouse I recently made.
http://www.bbq-brethren.com/forum/showthread.php?t=157567

Big George's BBQ said:
VCery nice Marty I love thirdeyes method Don Marco has a good one too using ent Jack Daniels For his I need to use less salt and more brown sugar Thanks for sharing Did u you use your new smoke shed

Thanks. Yes, I used my new smokehouse and hit it with 3 hours of smoke. Just about right.

JerBQ · Apr 10, 2013

Man that looks great! I just finished building a cold smoker, and that looks like a great next smoke!

Cold smoked salmon (Nova Lox)

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