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NOVA LOX trial run

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Post Wed Mar 13, 2013 10:11 pm
chrish well done
well done

Posts: 885
Location: Melcher IOWA
got a small amount of salmon to try this on, i couldn't cold smoke to well until i got this AMNPS wood pellet smoke generator and its opened up alot of new ways of smoking meats and im really liking it.

this recipe is a simple one, pink salt, kosher salt, white or brown sugar, white pepper. ill put the amounts on here later.
remove the skin and drag the fish through the dry rub on all sides, with the remaining amount of rub coat the bottom of your container put the fish on top of that then the rest of the rub on top of the fish, (dont add any water to it) cover and place in fridge for 48 hrs.

i done mine and placed it in the fridge at 9:30 tues morning, im half way and this is what it looks like now,

all this water came from the fish, when its done curing ill wash it and soak it in cold water, they say for 90 min but i think thats going to be too long and id like to leave a hint of salt in it then place a towel down put the fish on it and let dry uncovered in the fridge untill its dry to the touch, the bottem of the fish needs to be protected in some way from the smoke building up, butchers paper or parchment paper, what im going to do is cover a part of a rack with tinfoil then turn it over and put the fish on it, that leaves a small gap under the fish so the smoke can get to all sides, put the fish in the smoker fill your AMNPS with pellets and light one end.
smoke time is 2-18 hrs, depends on the size and thickness and amount fish your wanting to smoke.
some say to vac pack after smoking to age, equalize,and mello the flavors, ill try to age it but that wont last.
Image
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Thu Mar 14, 2013 9:16 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
Sounds interesting, Chris...looking forward to the results!

Post Fri Mar 15, 2013 4:59 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Love making lox. It's a painstaking process, but you'll love the results!

My last lox:

Image

Post Fri Mar 15, 2013 9:10 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
That looks really good! :D

Post Fri Mar 15, 2013 11:21 am
scorched_porch User avatar
well done
well done

Posts: 423
Location: Redwood City, California

I just ordered an AMNPS myself, looking forward to trying out some cold smoking also. Can't wait.
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Post Fri Mar 15, 2013 9:10 pm
beercuer User avatar
well done
well done

Posts: 2288
Location: Southern Californy
Sounds fascinating, I'd luv to give that a try!
Got beer???

Post Sat Mar 16, 2013 1:32 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
i couldent do this with out a cold smoke generator, cured and smoked meats are better then hot smoked.
ive got the LOX in the smoker right now, oops time to take it out, it went 7;18 to 12;36,Qview next
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Sun Mar 17, 2013 8:59 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
So what's the verdict? Inquiring minds (and stomachs) want to know! :lol:

Post Sun Mar 17, 2013 7:25 pm
sroach well done
well done

Posts: 1170
Location: Warrington, PA
Cut me a few slices and a bagel.. looks awesome!
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Post Wed Mar 20, 2013 12:39 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
it was defiantly different, not what i had expected,
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Wed Mar 20, 2013 2:37 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
chrish wrote:
it was defiantly different, not what i had expected,


In what respect did you find it different. Good hand sliced cold smoked salmon is available at many specialty markets in the NY/NJ area
(Zabars, Russ & Dughters, Fairway Markets) and comes in different styles Irish, Norweigan, New Zealand, etc. Each style has it's own nuance and balance of texture, salinity and smoke. I've done hot smoked salmon on my SFB equipped Brinkmann, but never attempted cold smoking. Google H. Forman and Sons, the supposed originator of the cold smoking method.

Joe :)
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Post Wed Mar 20, 2013 3:51 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
since i haven't had this before untill now, im shure i did it right im not used to it,
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Wed Mar 20, 2013 6:55 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
I found my thread about my process - I didn't realize how long it's been since I've done lox!

Anyway, I tried to document the steps in my process - maybe there's something helpful for you:

viewtopic.php?f=2&t=19918

Post Wed Mar 20, 2013 7:34 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
well it had the texture of dried beef, i was comparing it to hot smoked salmon
My photobucket Q-view album, 167 pic's

http://s193.photobucket.com/albums/z315 ... 83/Q-view/

Post Wed Mar 20, 2013 11:17 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
chrish wrote:
well it had the texture of dried beef, i was comparing it to hot smoked salmon


Wow definitely not something you'd want to put on your bagel.
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