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 seeing people reference for lox recipes (all I have is Morton's Quick Cure). I'm just wondering if there are any recipes out...
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 in my WSM. I started with 2.2 lbs of the freshest Atlantic salmon I could find, and prepared the cure with salt, sugar, white pepper, a bit of lemon zest, and a lot ...
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 generation Jewish people. Gravad Lax: Scandinavian, rub cured and will contain spices in the mixture, usually associated with the presents of dill weed as a spice.
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 recipes are difficult to find, as people tend to guard them as jealously as the Masons have guarded their secret rites for centuries. But here on LoxMania, all is ...
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 component is you want some additional food safety when cool, or …
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 cheesy goodness!! - Butter a kaiser roll and throw down on grill to char bun.. Stack to goodness on bun and enjoy!!! MMMM!!! MMMM!!! Good!
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 have become tradition for boxing day. Happy holidays to all smokeheads out there