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.
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1194a.jpg)
Pinks in the Bradley
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1196a.jpg)
Bradley and Big Easy cookin away
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1197a.jpg)
Pinks Bagged nad Tagged
Making the Lox was a 24 hour process. It started with a dry brine
for 8 hours.
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1191a.jpg)
Dry Brine
Remove from brine, rinse and into wet brine
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1198a.jpg)
Into the smoker with the cold smoke attachment on.
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1201a.jpg)
Three hours in the smoker with Cherry wood
and you have a little bit of heaven.
![](http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1205a.jpg)
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.