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[RossP]

Had a great weekend smoking fish and cooking in my big easy.
The weekend started for me on Saturday after work at 10:00pm
by filleting and deboning three Coho that were in the freezer.
The fillets were place in the freezer until Sunday afternoon
when I could start the brining process for making LOX. My son
fillet and brined the 8 Pinks to go into the smoker on Sunday
at 1:00. It was also the wife's birthday so I was making dinner
for here and the kids. So I made a Chicken in the Big Easy.
Here are a few pictures.


Pinks in the Bradley


Bradley and Big Easy cookin away


Pinks Bagged nad Tagged

Making the Lox was a 24 hour process. It started with a dry brine
for 8 hours.


Dry Brine

Remove from brine, rinse and into wet brine



Into the smoker with the cold smoke attachment on.



Three hours in the smoker with Cherry wood
and you have a little bit of heaven.


I will be doing this smoke again. One of the best
lox recipes I have tried. A long process but
darn is it ever good. Melts in your mouth.

[alwaysfishn]

Very nice setup you have there!!

What did the cold smoking attachment cost you? I've had my bradley for about 10 years, didn't know a cold smoke attachment was available.

[RossP]

My son got me the cold smoke attachment, right from Bradley in Delta they are $99.00.
They are a must if you are going to be making Lox or smoking Cheese. They make life
a lot easier.

Ross

[DavidD]

Nice job Ross - makes me wish I had a few more salmon to smoke... finished up the last bunch 2 week ago.

[dmocchi]

Hi, Ive got the same smoker at home...BTW can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?

Thanx

[DavidD]

can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?

Yes - I have some packages I did last November.  Everytime we have guests we pull a couple out.  I leave them in the vacuum packs until we serve it. 

My guests say they like it - haven't told me otherwise   And they are still coming back!

Oh yeah - we like it to. 

[andychan]

What is your dry brine?

[Eagleye]

Hi, Ive got the same smoker at home...BTW can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?

Thanx

I find it is a little more moist once frozen and thawed.  I think it is mostly caused by the Vacuum packer redistributing the moisture. Regardless it will still be good IMO even better.

[DavidD]

What is your dry brine?

Rogers Sugar has three different types of brown sugar and I've used them all.
I use different combinations with different types salmon:

- Pink - yellow/brown sugar (the really light coloured stuff) with coarse (pickling) salt
- Chrome Pink / White Spring / Chum - Best Brown Sugar with coarse salt
- Chrome Chum (and those that show purple only - no other color) / Red Spring - Demerara (deep rich dark brown) sugar with sea salt

I haven't tried sockeye (yet) as I either missed the openings or there wasn't any.

[RossP]

What is your dry brine?

Dry brine is 3 parts demerara sugar to 1 part Kosher, Sea or Pickling salt by volume.
Add any spices you want to the dry brine.

Ross

[Rantalot]

I just found i have to get a permit and can only do it in one month of the year because my smoker runs off real wood.IE small fire until coals then tiny pieces of wood:(