Making a faux Lox - Smoking Meat Forums
Mar 4, 2012 · I really enjoy lox on my cream cheese bagels, and I'd like to try and make something similar with my smoker. I can't cold smoke, and I don't have any of the cure I keep …
HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW
May 2, 2011 · Mix together well. Zest 1 lemon & 1 orange & add it to the rub. Dredge the fillets through the rub & coat both sides very well with the rub mixture.
Pink Salmon Nova Lox - Smoking Meat Forums
Feb 5, 2022 · Smoked salmon often starts with a lox salt cure before going on the smoker at low temperature, but I don't have a dedicated fish smoker, and I didn't want the lingering fish smell …
Making Lox a picture guide. - Smoking Meat Forums
Jan 8, 2010 · Nova or Nova Scotia Lox: Brine cured either Scot’s style (dry brine) or wet cured then cold smoked, not nearly as salty as the belly lox and preferred by many of the next …
Lox - Wet Brine Recipe? - Smoking Meat Forums
Oct 14, 2011 · [font=Verdana, Arial, Helvetica, sans-serif] • Lox (or lachs) is salt-cured salmon that is essentially raw, never having been raised to more than 90° F. during processing. Lox …
Faux Prime Rib - Smoking Meat Forums
Feb 25, 2018 · After the 20 minutes in the oven, the Chuck was pulled, sliced, and devoured! Well... Not all eight pounds but a good 5 lbs.
Temp for Smoking fish | Smoking Meat Forums - The Best …
Dec 7, 2024 · Or you can dry cure fish and cold smoke for a lox-like product (lox usually is not smoked). This is often called Nova lox. Or you can brine or dry cure fish that has Cure #1 as a …
Rump roast as faux brisket? - Smoking Meat Forums
May 11, 2014 · Placed sliced Faux brisket on the grill to warm.. placed a slice of Swiss cheese and mushrooms over meat. Allow cheese to melt and the mushroom to work their way into the …
Comparison of Salmon curing methods - Smoking Meat Forums
Nov 4, 2014 · Wade, evening.... 4 chefs and you tasting..... take 5 filets @ 5 oz. ea.. = 28.35 gms/oz. x 5 oz. x 5 filets = 708 gms....
Pork loin for sandwiches - Smoking Meat Forums
Dec 23, 2024 · These 2 pieces of pork loin were in brine for 2 days, overnight drying then 4 hours low and slow. I can not show up without these at Christmas any more as the loin sandwiches …