I'm making salmon Lox in my fridge
 

I'm trying this for the first time.
I will wait until tomorrow to open it up and try it.
I'm using this method :

https://www.youtube.com/watch?v=gMIfvgLZVwg



Anyone done this before?

I recently cured a small piece of meat that way, it was good ...

i cant afford a fridge... :(

I couldn't wait anymore so I just open it and sliced it up.
I let it sit for 18 hours though.

Results : Unbelievable!

I think I will let it cure for 48 hours next time though because the top layer of fish is insane good.

I don't think I'm saving any money over buying pre-made lox but it doesn't matter;
the taste is good enough to keep doing it this way.

I used parsley flakes instead of dill because I didn't have any dill; but it worked great.

Recommend mustard seed with dill... :2 cents:

Will try next time.
Will definitely be many next times with this too!

:thumbsup

Wow! That looks simple and delicious! Thanks for posting.

Personally I'm afraid to eat that, because it's really dangerous. That's only IMHO of course :2 cents:

Will it work without the added sugar (or a smaller ratio of salt:sugar)?

Lox is no more dangerous than sushi ...

Safer than sushi - Salt curing kills almost anything...

Eating more now.

So good!

With cream cheese in a bagal?..

Eating lox would be way safer than regular sushi I think.

I did just now but you so do not need cream cheese with fresh lox like this!

Just cover plain bagel with this lox and you're done.

what the fuck is this?

cured meat isn't the same thing, its a form of preserve that has been around for centuries. but sushi in general is pretty safe too. Consider how many people in the US alone eat that these days.

from your link: "Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S."

I'm pretty sure that you can totally skip the sugar but it will change a little of the taste.

I probably should mention that I used liquid smoke.
That's some powerful stuff.
I brushed the fish with a light coat as my first step.

So that counts big for the flavor I got.
I also used cayenne pepper instead of black pepper.

Hmmmmmm, after considering my deviations of ingredients I will consider that maybe I made "Dred Lox".


:1orglaugh

So, you have no, and I mean NOoooooo friends in New York City.

:1orglaugh

It looks tasteful. In France we also cook salmon in the dishwasher eheh no kidding. It's easy to do and it preserves the natural vitamins. 9-12 mns and it's ready.

:1orglaugh:1orglaugh:1orglaugh

I don't eat such from a raw fish meat. Only rolls w/o fresh fish in them.

Have no idea about the US people, but MOST of Japans (something up to 80%) are infected with various parasites from the sea.

Well if that's true then apparently these parasites make people lean and smart as shit.
So the down side of getting infected would be??????

:1orglaugh

I just did a parasite cleanse like this a couple months ago.

https://www.youtube.com/watch?v=P1K-mbbLltE

I cant afford a salmon.

WTF!

That has nothing in it about parasites!

Got me on that one.

:1orglaugh

It's a done deal.
I just wrapped up a second batch with yellow mustard seed and dill weed.

I've got one piece of fish with the mustard seed and one without so I can compare.
Will let them cure for 48 hours this time.

Checked the price per pound (pre-made/homemade lox) and yeah, I am saving money.
Cost is about half.

I saved the outer skin after curing; gonna fry it ghetto style with some corn meal. :1orglaugh

Indeed it has :winkwink:

i would like to try some!

Homemade Lox ftw

you like your shit warm right? your ass is the oven enjoy :)

I love lox but there was so much cross contamination going on in this video I couldn't get past that.

:thumbsup:thumbsup:thumbsup:thumbsup:thumbsup

damn, everytime they tell to refrigerate/marinate it for x hours, i say fuck it and do it right away, i just cant wait ..

When I watched the video again I had to agree.
The cutting board debacle became comedy when scrutinized.

:1orglaugh

Turns out that most people are going to need the sugar unless they like really salty fish.
I cut out 3/4 of the sugar on the last batch and it was good but zero sugar is probably not.

Big difference between 18 hour and 48 hour cure.
Both have their special goodness though.
Newbs should probably do 48 hours to get a firmer fish.

Just wrapped up another batch an hour ago.
I'm totally fascinated by the process and how good the fish comes out.

I finally got around to doing this.

Just used a frozen (thawed out) Pink Salmon, wild caught fillet, from Kroger.

Just salt and some dill, 36 hour cure -- I thought it came out just fine "no sugar added" :thumbsup

Good idea :2 cents:

You make a lot of good food :)

** forgot a little liquid smoke flavor

Food Prep with BlackMonsters

He eats a truck stop mensroom vending machine egg salad with bugs that make him healthy and intelligent in it.

The mustard and dill are great but the liquid smoke adds the "Bam" to it.

Definitively "cooking with modern chemistry" and not for a low-sodium diet -- I won't need any salt for a week :1orglaugh LOL

Delicious. Cheers

I got to take two weeks off; I overdosed on this shit!

:1orglaugh

gotta love Lox!

Update :

Making lox again from one of these sockeye salmon fillet

http://www.kingsailfishmounts.com/Us...%20Sockeye.jpg


Oh man does this fish look good; it's so red like this :

http://paleodining.org/files/7613/02...et_468x315.jpg


I keep smelling my fingers after touching the fish to make it.


:food-smil02

Heck yea. Wild caught?

Those pics are for illustration only.
That's not my catch, I went to the grocery store.

:1orglaugh