I am addicted ... First attempt at lox I used "Pops" Brine Then rested in the fridge overnight On the El Cheapo Brinkman it went along with a few lb's of cheese (and an Albacore belly.) I learned a lot and am looking forward to making more. The cheese was fantabulous! I used applewood pellets in the AMNS.
Good stuff! Keep an eye on Elmo with the goods in front of him. Turn your back for a second, all you'll hear is laughing as he's running away....... Lox and melted cheese on a bagle in the a.m. is my weakness. Enjoy!
Looks great! I love cold smoke salmon. Just make sure you freeze the fish for a few weeks if using fresh salmon.
The company is based out of Bloomsburg, PA, I had delivery. It was frozen. I've read making it from fresh (never frozen) is better? (I will never be able to get the Alaskan fresh, but had thought about trying it with some local trout.)
The majority of wild trout and salmon (at least out west) have worms in the flesh so freezing them for a few weeks kills the parasite.This is a completely natural thing. It should be noted that Ive never seen this in cutthroat or rainbow trout, only in wild sockeye salmon. Its kinda gross but I did an awesome tasting cold smoke about 10 years ago with my Bradley smoker with fresh sockeye. I had it laid out on my kitchen counter when it was done and was going to town eating it. It was out long enough for the flesh to start warming up a bit and all these little worms were wiggling straight up from the meat. Im not a cold smoke expert but if I recall correctly I followed the instructions off the Bradly smoker website. It also reminded me as a kid when one of the times I went sockeye fishing with my grandpa in Parksville on Vancouver Island we had the same thing. We all came home with our limit so when we got back to his place and went to his filet table outside and started processing the fish I noticed the same thing. I wouldnt eat it, even once it was cooked. I soon got over my issues with it and as long as it was cooked I would eat it like the rest of the family. I eat salmon often, raw and cooked and dont have an issue with it as long as the fish is prepared properly. Being a west coast kid Ill eat raw oysters right off the beach and I love my sushi but any of the fish that I plan on eating gets frozen for a few weeks first. I cant verify this but I think that sushi restaurants do the same thing. Sorry, just thought it was worth mentioning. I have some salmon in the fridge that I think I will bring out for a snack tonight.
