- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
... and if I fark this one up, I swear this will be the last batch I make this year. :mrgreen:
The salmon quality was not good at the first two markets...., so I called Sam's to see when theirs arrived (it's usually skinless and I prefer skin-on), the guy said "it just showed up along with some steelhead". "Skin on I asked?", "Salmon no, steelhead yes" was the reply. I hauled ash up there and scored three nice sides of steelhead, about 7 pounds total.
It has wonderful fat content is very thick. Only one small piece will become Nova Lox, the tails I will reserve for pan frying or grilling, the rest I will use my old reliable dry cure and hot smoke method.
The belly strips will only cure for 4 hours, they are only 3/8" thick and always higher in fat so I'll make them into a salmon jerky kind of thing. I cut the fillets in half, one of the halves will become lox.
If you saw the Nova Lox thread 8 or 10 days ago, you know I've been on a quest for recipes and was overwhelmed with different varieties of lox as well as numerous recipes and methods. I'm doing a dry cure/brine cure/ soak-out/ long rest/cold smoke kind of thing, and this is my first attempt at making lox.
Here the lox following a dry cure, a brine cure, the soak out and a light seasoning with white pepper, black pepper, and dill weed. It most likely won't hit the cold smoker until late today or early Sunday. Then it needs to chill out again for 8 hours of so before sampling..... Monday morning with some bagels and cream cheese sounds like the plan for now. If it goes bad, Plan B is using it for cut bait on my next ice fishing trip. This way I know I will catch something I like to eat. :mrgreen:
The salmon quality was not good at the first two markets...., so I called Sam's to see when theirs arrived (it's usually skinless and I prefer skin-on), the guy said "it just showed up along with some steelhead". "Skin on I asked?", "Salmon no, steelhead yes" was the reply. I hauled ash up there and scored three nice sides of steelhead, about 7 pounds total.
It has wonderful fat content is very thick. Only one small piece will become Nova Lox, the tails I will reserve for pan frying or grilling, the rest I will use my old reliable dry cure and hot smoke method.
The belly strips will only cure for 4 hours, they are only 3/8" thick and always higher in fat so I'll make them into a salmon jerky kind of thing. I cut the fillets in half, one of the halves will become lox.
If you saw the Nova Lox thread 8 or 10 days ago, you know I've been on a quest for recipes and was overwhelmed with different varieties of lox as well as numerous recipes and methods. I'm doing a dry cure/brine cure/ soak-out/ long rest/cold smoke kind of thing, and this is my first attempt at making lox.
Here the lox following a dry cure, a brine cure, the soak out and a light seasoning with white pepper, black pepper, and dill weed. It most likely won't hit the cold smoker until late today or early Sunday. Then it needs to chill out again for 8 hours of so before sampling..... Monday morning with some bagels and cream cheese sounds like the plan for now. If it goes bad, Plan B is using it for cut bait on my next ice fishing trip. This way I know I will catch something I like to eat. :mrgreen: