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Lox

Chef Arnoldi
Chef Arnoldi Posts: 974
edited November -1 in EggHead Forum
yesterday i made 5Lbs of Lox (it freezes real well)
after curing for 4 days in the fridge & washing for 1.5hrs, then brushing with brown sugar/dark rum syrup & allowing to dry in the frige for 6 hrs, i cold smoked the salmon using the Mini as a smoke generator for 1 hour using apple wood chips.

always comes out fantastic.
:woohoo:

http://images.snapfish.com/34436:6;23232fp7>nu=3236>7;2>586>WSNRCG=3232:378;:;;4nu0mrj

cold smoking lox setup:

http://images.snapfish.com/34436;7923232fp63=ot>2327=8:3=677=XROQDF>23235;547<35:ot1lsi
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