First attempt at Lox- now I need some patience

Wolfpack

One of my favorite things to eat is a toasted everything bagel with some whipped cream cheese, capers and lox.  It was high time for me to give it a try. Now I need some patience as it goes back in the fridge for a day. 

I followed this recipe:

http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

just finished cold smoking on the egg for 4 hours using apple pellets (what I had). As the weather was a little warmer today I made an ice pan to help keep the temp down- worked like a charm.

Pics to follow-

anyone else have a favorite recipe?

Wolfpack

blind99

very nice... looking forward to seeing how it turns out

annjamaican

Looks good. Somehow I didn't realize that Lox was actually smoked. 

Theophan

annjamaican said:

Looks good. Somehow I didn't realize that Lox was actually smoked. 

I've read many places that originally lox was brined but NOT smoked, and that many people still would say that "true" lox isn't smoked.  But I think over the years so many people called cold-smoked salmon "lox" that now it's become standard usage, and I think even many Jewish delis sell cold-smoked salmon as "lox."

nolaegghead

That's pretty much what I do.  I stopped using the weight because I like my lox more moist - pressing out more water will make it more oily, not a bad thing, but the fresh water rinse will undo some of that either way.

jtcBoynton

In our house we still make the distinction between lox and nova.  But the distinction seems to be lost in most markets today.  Lox or Nova - no matter what you call it, it is good stuff.