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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-09-2013, 08:45 PM
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#1 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Cold smoked salmon (Nova Lox)
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/sh...36&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.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-09-2013, 08:47 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That looks delicious. I have to try making that very soon. Thanks!
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-09-2013, 08:49 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks amazing Marty!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-09-2013, 09:02 PM
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#4 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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That looks awesome, Marty! Glad to see you are putting that new cold smoker to use!
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Chris- Midwest BBQ Outreach |
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04-09-2013, 09:06 PM
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#5 |
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Full Fledged Farker
Join Date: 02-29-12
Location: Long island, Ny
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Looks really good I'm a big lox fan I will have to try this especially with the double cure
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* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL* |
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04-09-2013, 09:16 PM
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#6 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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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.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-09-2013, 09:30 PM
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#7 |
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Phizzy
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Looks beautiful, Marty! I know it always feels like cheating when I make that because it is soooooo easy!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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04-09-2013, 09:34 PM
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#8 |
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On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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Looks fantastic!!! i will have to try that real soon and treat my better half to it. She loves salmon.
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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04-09-2013, 10:14 PM
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#9 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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That looks unbelievable! WOW! Thanks for sharing that Marty, I may have to give that a try.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-09-2013, 10:52 PM
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#10 | |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
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.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-10-2013, 01:00 AM
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#11 |
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is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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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
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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04-10-2013, 04:45 AM
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#12 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks amazing Marty!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-10-2013, 05:31 AM
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#13 |
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is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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I see you used your new smokehouse.It looks nice.How's it working?
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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04-10-2013, 08:07 AM
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#14 |
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is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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You are now in need of some bagles!
Looks great Marty.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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04-10-2013, 08:20 AM
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#15 |
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Knows what a fatty is.
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
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That looks fantastic! What are you using for a cold smoker?
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