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.
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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