Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I guess I can't really call it lox, since steelhead is a trout and lox is made from salmon from my very basic knowledge of this sort of thing. Also, it seems like every time I have made lox I followed a much more complex recipe and procedure.
In any case, I picked up a piece of steelhead and decided to cure and cold smoke it. I went with just a simple mix of 50/50 sea salt and brown sugar, gave it a rub down and vac packed and in the fridge for 3 days.
I know I took a raw pic, and one right after trimming, but they seemed to have been deleted so we will join this in progress.
After 3 days, I removed it from the vac and gave it a rinse and put it on a rack in the fridge to dry. Next day on to the WSM for a dose of cold smoke.
Between 3 and 4 hours in the smoke, brought it in and hit it with some black pepper and back in the fridge to mellow a bit.
Took the knife to a bit of it.
Just so happened that my wife made bagels and even made a few with some diced proscuitto in them.
Went that route with some cream cheese and a little more black pepper.
Ate half and remembered we had chives growing in the sun room. :doh:
Whatever you call it, it was good, easy, and something I will do again.
In any case, I picked up a piece of steelhead and decided to cure and cold smoke it. I went with just a simple mix of 50/50 sea salt and brown sugar, gave it a rub down and vac packed and in the fridge for 3 days.
I know I took a raw pic, and one right after trimming, but they seemed to have been deleted so we will join this in progress.
After 3 days, I removed it from the vac and gave it a rinse and put it on a rack in the fridge to dry. Next day on to the WSM for a dose of cold smoke.
Between 3 and 4 hours in the smoke, brought it in and hit it with some black pepper and back in the fridge to mellow a bit.
Took the knife to a bit of it.
Just so happened that my wife made bagels and even made a few with some diced proscuitto in them.
Went that route with some cream cheese and a little more black pepper.
Ate half and remembered we had chives growing in the sun room. :doh:
Whatever you call it, it was good, easy, and something I will do again.
eace: :tea:
