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making LOX

Chef ArnoldiChef Arnoldi Posts: 974
edited 12:49AM in EggHead Forum
i made the Lox last night & the results are FANTASTIC.
The basic method is layed out as follows:[p]• There are six main steps in making lox:
1. Filleting the salmon, cutting into serving size pieces and scoring the skin
2. Dry salting (12 hours)
3. Brining (12 hours)
4. Freshening (1-2 hours) Critical step!!!
5. "Painting" with a rum and brown sugar mix.
6. Smoking using the BGE(1 hour or less)[p]Fillet the salmon, but leave the skin side intact.
• Prepare a dry cure 3 parts kosher salt to 4 parts brown sugar.
• Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray(never aluminum).
• Layer the filleted pieces, cover with the salt-sugar mix, put another layer on top.
• Let the tray sit for 12 hours. Lots of syrupy liquid will appear.
• Prepare a brine solution kosher salt to a gallon of water (add salt til no more will dissolve when heated).
• Remove the pieces and with cold running water briskly rinse off any salt-sugar mix that remains.
• Add the pieces to the brine solution and let sit for 12 hours.
• Empty the brine & Slowly run cold water through the fish approx 1 hour & taste for saltiness.
• Remove the pieces, place them skin side down, on a large towel on a table.
• Prepare a syrup of brown sugar and dark rum-pretty thick.
• Brush the syrup onto each piece & allow to dry in the fridge.
• Lightly COLD smoke for about 30-60 minutes with alder, cherry or apple (Do not let the fish temperature rise above 90°)
(using a dryer aluminum vent hose from the top of the BGE with the other end of the hose placed under an aluminum foil tent that i made.
Inside the tent sits a tray with a rack on which i place the fish. The opposite end of the tent i leave open for the smoke to escape.
photos will follow)
• Remove the pieces from the smoker, pack and freeze.
• Before serving or packing remove the pin bones from each piece with a needle-nose pliers.


  • mollysharkmollyshark Posts: 1,519
    Chef Arnoldi,[p]Wow. Am I impressed. I might even try this. One question...why freeze at the end?[p]mShark
  • Chef Arnoldi, how does the LOX that Costco sells for $8.45/lb compare with yours?

  • Chef ArnoldiChef Arnoldi Posts: 974
    these notes were taken from another site, but personally i don't intend to freeze it as i am having friends over for brunch on sunday. As regards to quality of taste compared to Costco lox, it tastes basically the same & i have had several co-workers taste it & all agreed that it was fantasic in taste
    ( some preffered a little less salty, but that can be fixed by refreshing(soaking in runing cold water after brining) a little longer. I will be making another batch this sunday & take photos for posting. I also plan to make Gravalox (non-smoked salmon, but cured with dill)

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