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2 hours ago, Nanuk said:

Nice looking fish, I've made it several times and found a 3 to 1 ratio works,  1 cup Kosher to 3 Cups Light Brown Sugar with fresh dill and dill seasoning. Sandwich two fillets together wrap with saran tightly, place on a rack in cookie sheet and place another cookie sheet on top with some weight . before you place fish on the rack poke some holes in saran to allow moisture to drain .. i do 2-1/2 days on a 1-1/4" fillet turning midway through the time. if you wanna make Gravlox  rinse off your cure and allow to dry . place in smoker as low as possible just enough to add flavor with no heat , you may need to add a baffle 1 hour should be sufficient  ..  I have some in frig now that i caught up in Lake Ontario last weekend . i'll post it up when im done

Good Luck  

Do you keep the skin on?

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Now you have me thinking, I have to try that. I think I could actually live on that stuff. Had thin sliced Arctic Char freshly caught with lemon while up in Labrador and it tasted just like lox. I never would have done it, but that is what the bush pilot was doing, so I figured I would give it a shot. 

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On 6/25/2020 at 2:41 PM, Nanuk said:

Nice looking fish, I've made it several times and found a 3 to 1 ratio works,  1 cup Kosher to 3 Cups Light Brown Sugar with fresh dill and dill seasoning. Sandwich two fillets together wrap with saran tightly, place on a rack in cookie sheet and place another cookie sheet on top with some weight . before you place fish on the rack poke some holes in saran to allow moisture to drain .. i do 2-1/2 days on a 1-1/4" fillet turning midway through the time. if you wanna make Gravlox  rinse off your cure and allow to dry . place in smoker as low as possible just enough to add flavor with no heat , you may need to add a baffle 1 hour should be sufficient  ..  I have some in frig now that i caught up in Lake Ontario last weekend . i'll post it up when im done

Good Luck  

Did another batch based on your ratio and I have say it came out perfect !!!!!!

2681EDCB-845F-46DC-8FC5-7B258891C701.jpeg

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I make it all the time I used smoked salt to give it a little smoky flavorf614935bb683dc321db4ed1e00c7e849.jpgcf2eb1d0dc256740ad8cc2a3a94c657e.jpg0282170d31bd73f01e36933d9690cc16.jpg2c1492771122867f7e36be14dbe4f4a4.jpg

Sent from my SM-G950U using Tapatalk

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1 hour ago, formakos said:

Do you keep it in the reefer while curing???

The fridge, yes!:happywave:

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On 6/28/2020 at 7:59 AM, Lunatic said:

Did another batch based on your ratio and I have say it came out perfect !!!!!!

2681EDCB-845F-46DC-8FC5-7B258891C701.jpeg

Looks Great Luny !!

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23 minutes ago, Nanuk said:

Looks Great Luny !!

Here’s my finished product  1 is just smoked lake trout , 2 are fresh salmon (pinker flesh) and 2 are store bought salmon. 

 

53A16443-3B32-4D24-A2D6-0CC84045835F.jpeg

FA41EB19-0F28-477E-837E-9A2AD3233ED1.jpeg

DC64AB41-B26D-4909-8885-20B93F80416A.jpeg

7B1B3693-02B6-4D5E-9DD0-7BC8F392AABB.jpeg

7B9BC6B1-DEDE-4707-919A-FFEA79F9C061.jpeg

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18 minutes ago, Nanuk said:

Here’s my finished product  1 is just smoked lake trout , 2 are fresh salmon (pinker flesh) and 2 are store bought salmon. 

 

53A16443-3B32-4D24-A2D6-0CC84045835F.jpeg

FA41EB19-0F28-477E-837E-9A2AD3233ED1.jpeg

DC64AB41-B26D-4909-8885-20B93F80416A.jpeg

7B1B3693-02B6-4D5E-9DD0-7BC8F392AABB.jpeg

7B9BC6B1-DEDE-4707-919A-FFEA79F9C061.jpeg

Very nice

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Another method to remove the salt which Native Americans do in Alaska is put the chemical cure fish on a board and rinse the salt out.  I have taken a long board and had running water rinse if for an hour.  Kind a waste of water but in Alaska they use natural streams to do this.

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if ever anyone needs a go to salmon or just fish in general seasoning Chef Paul Prudommes Salmon is a balance between sweet and savory, that's what is n the Lake Trout 

almon seasoning.png

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6 minutes ago, tjfslaughter said:

Another method to remove the salt which Native Americans do in Alaska is put the chemical cure fish on a board and rinse the salt out.  I have taken a long board and had running water rinse if for an hour.  Kind a waste of water but in Alaska they use natural streams to do this.

What do you mean by  "put the chemical cure on the board"? What chemical?
Anyway I don't think any of us doing this are removing any of the salt. Lox is salty because it is cured with salt and it is consumed without desalting.
If you do want to remove the salt just soak it in fresh water as we do with salted cod.

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When you make lox you are basically using chemicals to cure the fish instead of heat.    

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