Smoke Salmon Lox
Smoking fish is different than cooking fish; the temperature and preparation differs significantly. Smoking fish can bring out flavors that don't surface in fully cooked fish. In order to smoke salmon, it is necessary to have a smoker capable of keeping temperatures at 80 degrees Fahrenheit or lower. Smoked salmon also requires a curing process beforehand to dehydrate the fish.
Instructions
1. Filet the fish. If the lox is too thick, cut it into smaller slices.
2. Make the brine. The brine is a marinade that the lox will be soaked in before smoking. It requires a 2:1 ratio of salt to brown sugar mixed in water. Make enough brine to completely immerse the lox. You can add other spices if desired.
For every five gallons of water, mix in 14 cups of salt and 7 cups of brown sugar.
3. Marinate the fish. Place the fish into the bucket with brine and refrigerate for 12 to 24 hours. IT will take 12 hours for smaller fillets and 24 for larger filets.
4. Rinse and rack the fish. Rinse the fish under cold water for one hour (two hours for larger filets). Place the fish on a rack and refrigerate for 12 more hours.
5. Smoke the salmon. Place the lox into the smoker with a temperature of 70 degrees Fahrenheit and smoke for 12 to 16 hours. Cool the fish before sealing it.
Tags: , degrees Fahrenheit, larger filets, , Smoking fish
