Chef Forum banner
1 - 9 of 9 Posts

·
Registered
Joined
·
639 Posts
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.
 

·
Registered
Joined
·
4,773 Posts
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.
 

·
Registered
Joined
·
3,392 Posts
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,
 
1 - 9 of 9 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top