Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I had been wanting to try the Nova Lox recipe from Thirdeye's blog (http://playingwithfireandsmoke.blogspot.com/2006/08/thirdeyes-nova-lox.html) before the weather got warmer and made cold smoking a little more of a challenge.
Would have prefered a nice chunk of fresh salmon, but made do with a nice looking piece from BJs. Squared it up to try to achieve a fairly uniform thickness.
Hit it with a 50/50 mix of K. salt and brown sugar.
Wrapped it up tight in plastic, sandwiched it between two sheet pans, weighted the top pan down and let it sit overnight in the fridge. Went 12 -14 hours.
Removed it from the fridge and into the suggested brine (water, salt, and sugar) and back into the fridge in the brine for anothe 10 hours.
Gave it a rinse and a soak out for a few minutes and onto a rack.
Hit it with a sprinkle of white pepper, black pepper, and dill. I had planned on grabbing some fresh dill, but 14 inches of snow in the driveway made me realize that the stuff from the jar was just fine.
Back into the fridge overnight to prepare for the date with the smoker the next morning.
Cold smoked with apple wood, total smoke time was around 5 hours.
Put it back into the fridge again overnight to let things mellow out a bit.
Sunday morning, finally got to give it a shot. No bagels in the house, so just went with a plain old club cracker.
I am not a expert, snob, or connoisseur of lox, but it seemed pretty damn good to me.
Big thanks to Thirdeye for the recipe/method.
Would have prefered a nice chunk of fresh salmon, but made do with a nice looking piece from BJs. Squared it up to try to achieve a fairly uniform thickness.
Hit it with a 50/50 mix of K. salt and brown sugar.
Wrapped it up tight in plastic, sandwiched it between two sheet pans, weighted the top pan down and let it sit overnight in the fridge. Went 12 -14 hours.
Removed it from the fridge and into the suggested brine (water, salt, and sugar) and back into the fridge in the brine for anothe 10 hours.
Gave it a rinse and a soak out for a few minutes and onto a rack.
Hit it with a sprinkle of white pepper, black pepper, and dill. I had planned on grabbing some fresh dill, but 14 inches of snow in the driveway made me realize that the stuff from the jar was just fine.
Back into the fridge overnight to prepare for the date with the smoker the next morning.
Cold smoked with apple wood, total smoke time was around 5 hours.
Put it back into the fridge again overnight to let things mellow out a bit.
Sunday morning, finally got to give it a shot. No bagels in the house, so just went with a plain old club cracker.
I am not a expert, snob, or connoisseur of lox, but it seemed pretty damn good to me.
Big thanks to Thirdeye for the recipe/method.
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