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making LOX

Chef ArnoldiChef Arnoldi Posts: 974
edited 10:50PM in EggHead Forum
<p />follow the directions given by the link below. I used the mini BGE to generate the smoke from elder wood. Mini temp 225F with out put Output
temperature at the hose end 95F. i smoked 2 salmon filets
(previuosly cured with salt/sugar dill & black pepper, refreshed, then brushed with rum/brown sugar) for 45min., then placed back in the refigerator for 1/2hr.
Sliced thin & frozen in individual packs for future use.
(max 3 month)



  • explanation on smoking method: i placed the filets on a wire rack on top of an oven tray that has been wrapped loosely with aluminum foil. this allows the crimping of an aluminum dryer hose at one end & a small opening at the opposite end for the smoke to escape.
  • Chef Arnoldi, Very nice! A setup to to remember. Thank you.[p]LVM

  • TRexTRex Posts: 2,714
    Chef Arnoldi,[p]How long did you have to cure the filets before smoking them? How did they turn out? I've been wanting to do this for a while.[p]Thanks,[p]TRex
  • TRex, i did it for 3 days

  • trout16trout16 Posts: 60
    Chef Arnoldi,
    you have given me inspiration!!! I have been smoking salmon filets every week for bout 6 weeks now. I wanted to try lox but couldn't figure out how to get that low of a temp on the egg. What an epiphany lol! I'm curious tho bout the curing method. You said 3 days, w/o being rude and giving up all your secrets, could you elaborate on that? I'm going to grab a 6 x 4 sheet metal reducer for my large egg to connect the dryer vent. Is the cast iron top damper necessary then, or do you still use it? My mouth is watering!

  • Chef Arnoldi, Awesome! We consume "LOX" of it around here! I'll give yours a try.

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