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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-09-2013, 08:45 PM   #1
martyleach
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Default 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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Unread 04-09-2013, 08:47 PM   #2
HeSmellsLikeSmoke
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That looks delicious. I have to try making that very soon. Thanks!
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Unread 04-09-2013, 08:49 PM   #3
cowgirl
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Looks amazing Marty!!
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Unread 04-09-2013, 09:02 PM   #4
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That looks awesome, Marty! Glad to see you are putting that new cold smoker to use!
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Unread 04-09-2013, 09:06 PM   #5
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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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Unread 04-09-2013, 09:16 PM   #6
Wampus
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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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Unread 04-09-2013, 09:30 PM   #7
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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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Unread 04-09-2013, 09:34 PM   #8
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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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Unread 04-09-2013, 10:14 PM   #9
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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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Unread 04-09-2013, 10:52 PM   #10
martyleach
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Quote:
Originally Posted by Wampus View Post
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.
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Unread 04-10-2013, 01:00 AM   #11
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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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Unread 04-10-2013, 04:45 AM   #12
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Looks amazing Marty!
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Unread 04-10-2013, 05:31 AM   #13
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I see you used your new smokehouse.It looks nice.How's it working?
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Unread 04-10-2013, 08:07 AM   #14
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You are now in need of some bagles!
Looks great Marty.
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Unread 04-10-2013, 08:20 AM   #15
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That looks fantastic! What are you using for a cold smoker?
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