• Smoked salmon: Lox

    From JIM WELLER@1:135/392 to ALL on Fri Dec 31 21:38:00 2021

    One last one for this thread ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoking Salmon and Trout Part Viii - Making Lox
    Categories: Fish, Smoked, Info, Salmon, Trout
    Yield: 1 text file

    trout
    salmon

    There are three products called Lox: old fashioned Lox, Nova Lox and
    Lox Salmon [plus a whole lot of other smoked and pickled products
    using the name but bearing little resemblance to any of these].

    Old fashioned Lox: Freshen mild-salted fish [salting instructions
    follow in a later chapter] by soaking in several changes of water.
    Thin pieces will require less time than thick pieces that may take up
    to 24 hours. Test by tasting, remembering that the subsequent smoking
    will dry the fish and concentrate the saltiness. Drain the freshened
    fish on the smoking racks. Smoke at 85 deg F with medium density
    smoke for 6-8 hrs [forced draft] or 12-16 hrs [natural draft]. Cool
    the fish before wrapping and freeze any surplus. Lox is perishable.

    Nova Lox and Lox Salmon: Fish may be either fresh or frozen. Frozen is
    actually better as the freezing and thawing removes some of the
    moisture. If the fish are frozen whole, fillet them when they are
    half thawed. Cut into pieces according to thickness. Use the thick
    portions for Lox and the thin ones in kippering, drying, canning or
    eating fresh. Make a dry salt-sugar mix of equal parts sugar and
    pickling salt. Dry salt by placing the pieces in a container of mix.
    Cover each piece but do not rub it into the flesh. Sprinkle some mix
    into a container and lay the salt mix dredged pieces on it skin side
    down. Sprinkle each layer with more mix and add another layer etc.
    Times for salting according to thickness are the same as for Scotch
    smoked dry salting above.

    Remove the pieces from the mix, rinse and drain. Now brine the pieces
    in 90 deg sal brine [2 1/2 c salt per 2 qts water] with optional bay
    leaves included. Keep brine and fish cool throughout the process.
    Then freshen the fish under running water more or less to taste; the
    table is just an approximation.

    BRINING AND FRESHENING TIMES

    Thickness Brining Time Freshening Time

    3/4" 9 hrs 45 min
    1" 12 hrs 1 hr 1 1/2" 18 hrs
    1 1/2 hrs
    2" 24 hrs 2 hrs

    At this point decide whether you want smoked Nova Lox or unsmoked Lox
    Salmon. For Nova Lox smoke as for old fashioned Lox. For Lox Salmon
    the pieces must be dried without heat until firm enough for slicing.
    A frost free refrigerator will dry uncovered Lox enough to firm it.

    Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
    Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
    Weller

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    Cheers

    Jim


    ... Any pie made with cannabis butter is technically a pot pie

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