How to cold smoke lox

EGGARY · November 2010

I have seen recipes on how to brine salmon for lox and that looks easy to do. Smoking the lox afterwards is the big question. I have seen the term COLD SMOKING at 70 - 85 degrees. From what I am reading, the idea is to smoke the salmon and not to cook it.

How can this be done on the EGG ?

Any advice would be helpful. Would like to try this for Hanukah Party at In-laws.

Thanks.

Gary

"Sparky" · November 2010

Here ya go Gary

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638648&catid=1

JCO · November 2010

Eggary,

I've used the soldering iron method a bunch and it works great. I normally use the pellets. Down south we can only do this during the winter, since the ambient temps usually get up in the 90's and with even a little smoke and some sun, the temp inside the egg can get well into the 100's.

Curing and smoking salmon is very easy using this method to cold smoke. There are several posts on this forum. This is the best one I've seen:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=796539&catid=1

Good Luck

BobS · November 2010

I bought the proQ Cold Smoke generation system and just use it inside my Egg

http://www.macsbbq.co.uk/CSG.html

I would like to know your curing recipes and whether or not you think there is a big difference between wild and farm raised when smoking salmon.

I made some last year and it had a good flavor, but the texture ended up a little rubbery. I was never sure if it was too much cure or ????

JCO · November 2010

I normally use the farm raised (from Chile?) because that is what is easily available and I find it on sale. I'm sure that there's probably some difference, but I wouldn't know. I'm sure that the freshness and whether it's been frozen or not probably make a bigger difference in the final texture. I don't buy it if it doesn't look fresh; I've had problems with the texture with some that wasn't.

How to cold smoke lox

Comments

Categories