Lox Plus - You Can Make It

[@jameswnmcn]

Happy to see a new video Steve. Can't believe chefs in Canada have to identify themselves with the 1930's yellow star. Recipe so creative. Never thought about adding citrus to my lox. Have added a fine grated beet many times for the color (the lox are so pretty & eye catching). I will use the citrus next time. For those wondering, I followed your previous advise and purchased a 5 side perforated pellet smoking tube (under $20), and it works wonderfully. I use a sous vide browning torch to start one end. I sometimes use mostly pellets and insert amongst the pellets a few sticks of another wood. I might mix Grape Wood and Apple Pellets. I might use Apple and Oak. It is a way on saving pellets and using abundant local woods. Just sit the smoking tube on its end, rest on a small piece of cardboard, insert your twigs or small kindling sized piece, and pour pellets around the solid "other wood". After starting, the smoking tube will burn/smoke for up to 5 hours. I keep me eyes on my gas BBQ to make sure I see smoke flumes still being emitted to insure it hasn't gone out or hasn't caught into flaming fire. You may not have to do this if you burn 100% pellets, I'm not sure. I hope you have a great 2021 and wish you happiness and good health (former Crofton B.C. resident now in So California).

[@BobRoss_lover]

It has been over a year and a half since I've seen one of your videos. I'm happy to see that you're doing well.

[@CookingwithKory]

Oh yeah! Excellent how to. Looks absolutely delicious.

[@rgrant6309]

Very Nice, I will be trying this very shortly. Thank you.

[@jameswnmcn]

PS - Love it when, in some recipes, you provide Metric Weight measurements. Having gotten into dry ingredient measurement and how much more accurate they are (bread making), I can easily weigh 5 grams but have no idea what 5 ml is as it is a less accurate volume measurement. We should always use a scale (about $10.00) especially when baking (a cup of flour can weigh 15% light or heavy) and in measuring out critical items like Prague Powder#1. Thanks.

[@SuisseKisses]

1) Will have to try the addition of citrus 2) Problem: found Pellet smoker to add too much heat, recommend using a can with pellets and soldering iron 3) Suggest vac seal smoked salmon for a few days to let it penetrate salmon 4)getting good bagels not easy, suggest Ciabatta rolls. NOTE: Your recipe of corned beef will be ready this coming week and got your book too ...TKS from US and Helvetica VD

[@OldfatguyCa]

Thanks so much. I would think a pellet smoker would be too hot to cold smoke for this recipe. The can and pellets would work well. However, if you want to use your pellet smoker, you can use a smoke generator like your can or an pellet tube or maze.

[@MattSimmonsSysAdmin]

I've only made graved lox before. I should really try this and smoke it. Thanks!

[@SuisseKisses]

Will the addition of pink salt or smoking kill the parasites, if any? Also found addition of pink salt makes salmon last longer. Problem trying to convince wife to do a dozen of these. Cold smoke is way better than hot smoked.

[@OldfatguyCa]

No, the pink salt will not kill parasites. It is used to inhibit bacterial growth not parasites. I suggest you use salmon that has been frozen for an extended period to kill parasites.

[@SuisseKisses]

@@OldfatguyCa Any idea on how extended a period of time needed? Does freezing it affect the final texture?

[@jberenden]

Very nice video. What type of smoke wood did you use?

[@OldfatguyCa]

For this batch, I used apple. I also like maple on it.