INGREDIENTS

INSTRUCTIONS

There are three products called Lox: old fashioned Lox, Nova Lox and
Lox Salmon [ plus a whole lot of other smoked and pickled products
using the name but bearing little resemblance to any of these].  Old
fashioned Lox: Freshen mild-salted fish [salting instructions  follow
in a later chapter] by soaking in several changes of water.  Thin
pieces will require less time than thick pieces that may take up  to 24
hours. Test by tasting, remembering that the subsequent smoking  will
dry the fish and concentrate the saltiness. Drain the freshened  fish
on the smoking racks. Smoke at 85 deg F with medium density  smoke for
6-8 hrs [forced draft] or 12-16 hrs [natural draft]. Cool  the fish
before wrapping and freeze any surplus. Lox is perishable.  Nova Lox
and Lox Salmon: Fish may be either fresh or frozen. Frozen is  actually
better as the freezing and thawing removes some of the  moisture. If
the fish are frozen whole, fillet them when they are  half thawed. Cut
into pieces according to thickness. Use the thick  portions for Lox and
the thin ones in kippering, drying, canning or  eating fresh. Make a
dry salt-sugar mix of equal parts sugar and  pickling salt. Dry salt by
placing the pieces in a container of mix.  Cover each piece but do not
rub it into the flesh. Sprinkle some mix  into a container and lay the
salt mix dredged pieces on it skin side  down. Sprinkle each layer with
more mix and add another layer etc.  Times for salting according to
thickness are the same as for Scotch  smoked dry salting above.  Remove
the pieces from the mix, rinse and drain. Now brine the pieces  in 90
deg sal brine [2 1/2 c salt per 2 qts water] with optional bay  leaves
included. Keep brine and fish cool throughout the process.  Then
freshen the fish under running water more or less to taste; the  table
is just an approximation.  BRINING AND FRESHENING TIMES  Thickness    
Brining Time            Freshening Time  3/4"                    9 hrs
45 min 1" 12 hrs 1  hr 1 1/2" 18 hrs 1 1/2    hrs 2" 24 hrs 2 hrs  At
this point decide whether you want smoked Nova Lox or unsmoked Lox
Salmon. For Nova Lox smoke as for old fashioned Lox. For Lox Salmon
the pieces must be dried without heat until firm enough for slicing.  A
frost free refrigerator will dry uncovered Lox enough to firm it.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller  Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on
Sep  08, 98

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