Lox

[Roejimmy]

Looking for some direction here - I have cured salmon (dry cured) before, but from what I gather, NY style lox are brined rather than cured.

Does anybody have any resources they can recommend, or advice to share - my sister and I are opening a small bakery which features bagels, and I would like to experiment with making our own lox...

[Gifted Gourmet]

loxmania as a resource for some of your questions

[Jason Perlow]

Wow. That sounds particularly complicated. A 30-35 hour process? Yipes. Leave it to the pros, I say.

[Roejimmy]

Have you actually used this technique?

[Gifted Gourmet]

Have you actually used this technique?

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No, but it did seem interesting, if complicated ... what I do make on a regular basis is my homecured gravlax ... which is invariably requested by my guests ...

[Sam Salmon]

I agree with Melissa that Gravlax is easier and just as versatile.

I disagree with the link as posted one critical point however- Sockeye has the highest oil content not Spring Salmon.

Roejimmy-how are you going to source enough Wild Salmon to feed your operation?

The farmed mush on the market won't make a presentable product because it's well....mushy

Click Here for a Gravlax making option (not affiliated)

[Gifted Gourmet]

Click Here for a Gravlax making option (not affiliated)

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I am completely incredulous! I have been gravening lax for years with a simple Pyrex dish and some plastic film ... with terrific results ...

and now I find (with your kind assistance, Sam) that I could have spent $50 for a container and some plastic pouches ... whatta relief!

The Curing Vessel  (my Pyrex casserole dish)

The Granite Compressor Stone (I use a tin foil wrapped brick!)

Five PERFECURE™ Pouches. (cheap plastic wrap here)

The Instruction and Recipe Booklet  (all free on the Net)

(parenthetical comments all mine, of course)

Why didn't I think of this???

[Ore]

I am not one to exploits such ingredients but maybe the addition of liquid smoke may be applied to your gravlax for a smoky – LOX flavor??? Lox is smoked, right?? Gravlax is not, right?? I too have used the hotel pan, foil covered brick and plastic wrap. Very easy.

But then again, you can build a cheap smoker from a Styrofoam box, some foil and a thin slotted metal grill.

Ore

[rlibkind]

I am not one to exploits such ingredients but maybe the addition of liquid smoke may be applied to your gravlax for a smoky – LOX flavor???  Lox is smoked, right??  Gravlax is not, right??

Ore

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Smoked salmon is smoked. Lox is not, it's just brined. "Nova Scotia salmon", sometimes called "nova" or "novy" "lox" is lightly smoked salmon; the loxmania 30-35 hour process looks a lot more like nova to me than traditional belly lox. Gravalax is cured in salt and sugar (dill and other flavorings dependent upon to your taste/whim). The addition of liquid smoke to "smoke" salmon sounds terrible;' liquid smoke may be a "natural" product, but that doesn't make it good.

[Sam Salmon]

Smoked salmon is smoked. Lox is not, it's just brined. "Nova Scotia salmon", sometimes called "nova" or "novy" "lox" is lightly smoked salmon; the loxmania 30-35 hour process looks a lot more like nova to me than traditional belly lox. Gravalax is cured in salt and sugar (dill and other flavorings dependent upon to your taste/whim).

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Here in British Columbia-home of monstrous runs of all 6 species-Lox is Cold Smoked Salmon.

The Loxmania recipe is one way to do things but isn't at all to my taste-no one who followed that abbreviated mishmash of instructions would ever touch a fish of mine.

Gravlax is just cured fish.Great on the barbie.

[rlibkind]

Here in British Columbia-home of monstrous runs of all 6 species-Lox is Cold Smoked Salmon.

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Well, nomenclature is related to location. I was giving the NY-NJ Jewish appetizer store definitions. You go to Tabachnick's and ask for lox, and you'll get unsmoked brined salmon.

[Sam Salmon]

Chunk it up and throw it on a smoky fire skin side down-adding a handful of Pine needles or Cedar branches at the same time produces a unique and delicious product.

As you can imagine it cooks in no time you must be standing in front of the Barbie at all times-once you see the fat start to bubble up out of the fish it's done.