~thirdeye's~ Nova Lox - Double Cured & Cold Smoked

[jacksedona]

thank you for your posting,this is exactly what i was looking to do-will it work with the 18 weber smoker? where do you get the amazin cold smoker tray and sawdust? also where do you get the cherry wood,i heard alder is good also/ i love lox cream cheese and sesame bagels toasted-do you prefer wild salmon vs farm raised?

http://thebarbecuemaster.net

[thirdeye]

Originally Posted by jacksedona

thank you for your posting,this is exactly what i was looking to do-will it work with the 18 weber smoker? where do you get the amazin cold smoker tray and sawdust? also where do you get the cherry wood,i heard alder is good also/ i love lox cream cheese and sesame bagels toasted-do you prefer wild salmon vs farm raised?

http://thebarbecuemaster.net

http://www.amazenproducts.com/default.asp

I don't see why not, all you need is draft to to keep the cold smoker burning. You will need to clean all the ash and charcoal out first.

When I got my tray it came with one bag of dust (hickory) and I also got alder, cherry, and peach. Maybe it's the delicate delivery of the smoke but i have found I'm using and liking hickory or a mix of hickory and cherry more than the alder and peach. In fact I'm now smoking my extra sharp cheddar with hickory.

I prefer farm raised steelhead and salmon due to it's higher oil content.

[daninnewjersey]

This is a great thread, Thirdeye. Do you wrap the fish after smoking while it rests overnight?

[chicagokp]

Originally Posted by thirdeye

A little Nova goes a long way. With a whole side, you might think about doing some each way.... maybe some hot smoked, a piece of Nova, and maybe grill the tail.

Hmmm...yeah, I'll probably just do a section of the side for the Nova. Thanks.

[Big George's BBQ]

Thank You for a Great Tutorial Can not wait to try this Is this on your blog too

[thirdeye]

Originally Posted by daninnewjersey

This is a great thread, Thirdeye. Do you wrap the fish after smoking while it rests overnight?

After about 3 hours in the fridge I do cover it in plastic wrap. I give it some time without wrap to avoid condensation.

Originally Posted by Big George's BBQ

Thank You for a Great Tutorial Can not wait to try this Is this on your blog too

Yes it is, and so is my dry cured and hot smoked method.

[Big George's BBQ]

Great thanks

[mallorjc]

D(what is proper, "Dang?")amn y'all. I only have my MB electric, numerous charcoalers & gassers, & big fryer, and, now, thanks to y'all & Toast, I need to go for a cold smoker & infrared "fryer." She who must be obeyed may be upset with my Christmas purchases............Wheeeeeeeeeeee!

[bam]

Thanks have been a fan of you for a while always great pictures an explanations Man thanks for sharing. Thirdeye you Da Man.

[captndan]

The best wild caught salmon I have bought, believe it or not, is from W/M. Frozen of course. I have very good success with cheese using the can and pencil trick. Your Nova Lox is next, I love that stuff. Thanks a million!

[tommg]

In your "small batch brine" you state 1/8 ounce of white sugar, should this be 1/8 cup?

[polishdon]

Small batch: 1 quart of water, 2.5 ounces of salt, 1/8 ounce (or 2 Tablespoons) of white sugar

1/8 oz = 2 tablespoons

[Mpotts58]

Thirdeye, wanted to let you know I tried your dry rub salmon last Saturday. IT WAS EXCELLENT! Thank you so much. Served the salmon at a Christmas Open House I had and it was the first thing gone. Ready to try the Nova Lox now. Thanks again.