Thirdeye's Nova Lox

[chicagokp]

Making a small filet of Nova Lox for Christmas, following Thirdeye's recipe.

http://playingwithfireandsmoke.blogspot.com/2006/08/thirdeyes-nova-lox.html

I picked up a nice Wild Caught Sockeye filet. It was previously frozen, but looks the part. I don't like using farm raised for this. I forgot to get an unwrapped picture.

I mixed up 1/3 cup of Kosher salt + 1/3 a cup of brown sugar, then added fresh dill and layed on the filet.

This is it wrapped and starting to weep in the wrap. You can start to see the syrup form a little bit.

It's now stashed in the fridge with another sheet pan on top with weights and waiting to be rinsed and put in the wet cure in the morning.

I'll get some pics of all that in the morning. Good eats!

 

[Shagdog]

Save me some!

 

[martyleach]

I make that about 3 times per year. I give it 4-6 hours in my cold smokehouse as well. I really like it!! Yours is looking great!

 

[oifmarine2003]

Save me some!

Me too!

 

[chicagokp]

Here it is after the overnight cure.

And this is after the rinse. It has darkened up nicely.

Now it's ready for the wet cure.

 

[chicagokp]

I make that about 3 times per year. I give it 4-6 hours in my cold smokehouse as well. I really like it!! Yours is looking great!

I was thinking that kind of timeframe for the cold smoke. I have some apple and hickory pellets for my amazn cold smoker. I love this stuff.

 

[Big George's BBQ]

That is looking really good

 

[ColoradoSmoke]

Wow! Hmmm, may have to give this one a try :-D