Haven't done any myself, but have Lox and Candy done at St. Jean's every year. There product is great and shouldn't be hard to do at home. Just don't find the time to do it myself.
Guess we'll find out soon. Got a bunch of white bonita and yellow fin out of the brine and drying under a fan. Sounds like smoked Tooner and Cervaza type evening for sure!!!
LOL! That would be Maple - RUM cold-smoked Buddy!
Rather Good if I do say so myself.
When I decided to try this a few years back, I simply could not find a recipe that appealed to me. I knew what I wanted as a finished product though, so set about reading as much as I could on the different types of processes involved, and chatting with some of the better lox makers I could contact. Ended up with a bastardized double brine method highly recommended for salmon lox, with a few modifications of course. First couple runs were encouraging, so set about "fine tuning". Now, the product is consistently Awesome. Lengthy, detailed and time consuming project for sure. Well Worth It in the final Taste Test!!
The old fridge smoker pictured in that thread has now been inherited by a Buddy. Work starts TODAY on the new Stainless Version. Will post a picture or two of the latest (Mark Forty-Seven... LOL!) version once she is up and running...
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