or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Has anyone here made lox?
New Posts  All Forums:Forum Nav:

Has anyone here made lox?

post #1 of 9
Thread Starter 

I've read the AWESOME tutorial here on making lox.

 

Can it be done in a regular oven/grill?

 

Just to get this straight, you pickle the fish first, then cook it (at low/no heat)?


Edited by abefroman - 3/23/16 at 3:33pm
post #2 of 9

I've made lox, but have never cooked it. Just salt, dill, maybe sugar for a few days in the fridge. Then rinse, and it's ready to slice & eat.

post #3 of 9
I've made gravlax as Summer57 described, but I thought Jewish lox is cured with salt and cold smoked. Never thought either product involved an oven.
post #4 of 9

I pickle mine in a mixture of half  salt and half sugar only. Fresh dill if I have  it . but its fine without it too.

Never any heat , just let the cure do its thing.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #5 of 9
Thread Starter 
Quote:
Originally Posted by berndy View Post
 

I pickle mine in a mixture of half  salt and half sugar only. Fresh dill if I have  it . but its fine without it too.

Never any heat , just let the cure do its thing.


How long do you cure yours for?

post #6 of 9
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

I've made gravlax as Summer57 described, but I thought Jewish lox is cured with salt and cold smoked. Never thought either product involved an oven.


Is the cold smoking mainly to dry it out some, plus it adds flavor?

post #7 of 9

Cold smoking is mainly for flavor.  The salt cure should extract most of the moisture from the fish. Depending on the thickness of the piece it should cure for about 2 - 3 days. It is ready when it feels firm. Assuming you cure it in a plastic bag in the fridge, turn the bag over once in a while, you'll get a feel for the fish tightening up.

 

 

Can't remember if this is the batch I did for the brunch challenge. It looks darker than basic lox because dark, smoked tea was included in the cure.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #8 of 9

Cold smoking is not what Lox are all about. The fish for Lox is still raw salmon that has been salt brined and cured. There is no smoking done.

 

I cold smoke here on the farm and after the fish has been brined and the Pelicle has formed, I usually cold smoke for 5-8 days depending on how the fish dries.

Basically cold smoking does more to evaporate the liquid than does the brining,

post #9 of 9
Good clarification on lox, chefross. Only Nova Lox is smoked, not all lox.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Has anyone here made lox?