Introduction: Homemade Lox

After being inspired by Alton Brown to make a cardboard cold smoker to make bacon I started to think of what else I could cold smoke. One of the first suggestions I got was to make lox (cold smoked salmon). 

I have had lox from grocery stores, Einstein's Brothers, as well as the local Katz's deli but my version turned out as good or better and costs a fraction of all the above.

Best of all you know exactly what's in it and how fresh it is when you get it.


Important Note: It seems that uncooked, yet cured foods may be regarded as safe, as long as the preparation and sanitation directions are strictly followed. That said, any animal product that in uncooked could be hazardous for the young, elderly, and those with compromised immune systems.

Step 1: Materials

Hardware:

1/2 sheet pan (2)
Cooling rack (2)
Plastic wrap
5lbs of weight
Paper towels

Software:
Salmon fillet(s)
Kosher salt
Sugar
Black pepper

This is based off of a Gravlachs recipe from food network, with some modification.

I used frozen, unseasoned salmon fillets. You can use fresh but note that the recipe calls for freezing the salmon for minimum of one week before starting the cure process. These fillets already had the skin and any pin bones removed so there was no further prepwork.

Cure: 
2 parts kosher salt
1 part sugar
1 part ground black pepper

In a bowl combine the above ingredients and blend together with a fork.

Step 2: Dry Fillets

In your sheet pan line the bottom with paper towels, (you can use old newspapers or anything absorbent) Place your cooling rack on top of the towels. Then place a single long piece of plastic wrap that is the length of the sheet pan. Note: If you are using a longer piece of salmon adjust the length of the plastic wrap so you have enough two fold it back over the top from the top and the bottom.


One of the main things you are doing with the cure is to remove as much moisture as possible from the salmon. Since I'm using packaged frozen fillets I let them thaw slowly in the fridge before using. When opening the package I drain off as much moisture as possible.

After opening up the individual fillets put them one at a time on a double up paper towel and blot dry.

Step 3: Add Cure

 On a clean dry plate place a layer of the cure in the approximate shape of the fillet you are working with. 


Place the fillet on top of the cure and then cover with more cure.

Place fillet onto cooling rack. Repeat with as many fillets as you have. Press each one against the other so that the edges are touching.

After you have placed all your pieces add another layer of cure on top.

Step 4: Wrap Fillets and Weigh Down

Fold up the plastic wrap from the bottom to cover the fillets.

Fold down the plastic wrap from the top to cover the first fold of plastic wrap.


Note: Do not fold the sides as this is to allow the liquid that will be pulled out by the cure to escape and fall onto the towels down in the pan.


Place second sheet pan on top of folded plastic wrap. Find something flat but with about 5lbs of weight. I used some plates but you can use anything that will fit in your fridge.

Place in fridge and allow to cure. You will check on these about every 12 hours.

Step 5: Drain Liquid

 After about 12 hours take the trays out of the fridge and drain off the liquid. In the pictures I showed just tilting the tray. However, I found that draining it over the sink will use up less paper towels, so you can use either method.

You do not need to unwrap the fillets at this point since the sides are open. Just tilt the tray until all the liquid is gone.

Step 6: Flip and More Cure

After the liquid is drained off, unwrap the fillets and add more cure on top. Then flip over the fillets and add a number of spoonfuls of the cure to the top.


Rewrap the fillets as they were before and weigh them down the same way. 


Place in fridge for another 12 hours. Repeat this action for as long as you want to cure the fish. Some recipes call for 24 hrs, some call for 5 days. I have found that 48hrs seems to give a good product.


Note: I drain liquid and add more cure each 12 hour period. If the cure from 12hrs before did not dissolve all the way I do not add any more as the amount of liquid to be removed is reaching the maximum.

Step 7: Rinse

 After the cure period, unwrap the fillets and rinse them in the sink to remove any excess cure.

 

Blot dry with paper towels as you did before. I added more black pepper after this, but I really like pepper. You can skip this if you like.

Step 8: Dry

 Place fillets on cooling rack and place a fan so that it is blowing on the fillets. I used my dehumidifier to give me warm dry air and speed up the process. Dry the fillets for about 20-30 min or until the surface feels tacky but not wet to the touch.

 

By doing this a pellicle will form on the surface. This is our smoke magnet.

Step 9: Prepare for Smoke

You will need some hooks to hang the the fillets in the smoker. I used some cheap metal skewers and bent them into hooks.

To do this I used the upright (pipe) on my prep table as a guide for bending. Using this makes for a very even and consistent bend.

Next:
Take a second cooling rack and with a couple of twist ties make a cage by sandwiching the dried fillets inside.

You want some compression on the fillets but no so much that you mash them. Make it tight enough to just hold them in place while hanging.
 

I used three hooks, to give adequate support.

Next:
Chip up your wood into about 1/2" thickness pieces and soak for at least 30 min before putting in the smoking pan. if you use large chunks you will not get enough heat to the wood end up with some burned and some unburned wood.

Step 10: Smoke

Set up your cold smoker. If you don't already have one of these here's how to make one.


Cold Smoker


Turn the burner to high for about 5 min, with the empty skillet on it. After this take the skillet out with an oven glove and add a full layer of wood. Place the pie pan back on top and place it back on the skillet.


Turn the burner to med high and you will start getting smoke in about 5-10 more min. But keep an eye on it. At this point turn on the fan and close the access door.


Open up the cold side and you should be able to smell the smoke coming through the conduit.


At this point hang your fillets and close the door.


Check on it at least once an hour for the duration of smoking.


I smoked the fillets for 6 hours and only had to add additional wood once because I found the minimum heat setting that would produce smoke but not burn up the wood too quickly.

Step 11: Remove, and Rest

Once the smoking time is done. Turn off the burner in the hot side and remove the fillets from the cold side.

 

Take them out of the cage and wrap tightly in plastic wrap. I used a vacuum bag as it is much easier. Place in the fridge for at least 12 hours to allow the smoke on the surface to distribute throughout the fillet.

Step 12: Cut and Eat

 After resting in the fridge take out the fillets and put them in the freezer for about 20-30 min. This should be just long enough to get them to firm up for easy slicing. But not long enough so that they actually freeze

 

Find your sharpest knife and cut against the grain as thinly as possible without ripping the fillet. From here you have many options. Eat it plain, make some kind of cold dill salmon dip, put some on a small ball of rice and call it sushi, or make up some bagels, cream cheese, capers and dill and call it breakfast.

Step 13: Footnote

To check to see how much this actually costs, I attached my Kill-A-Watt to the burner and fan that run the smoker. For a 6.5hr run time it used up 2.3KWh.

At my current utility rate (0.0602000/KWH) that is $0.14.


The salmon cost $22 for 3 lbs or about $7.33/lb.


The salt, sugar, pepper and wood were only pennies each. I made about a 1/3 cup of cure and still had about half of it left.


The amount prepared was 1.5lbs. The smoker can accommodate many times this amount and will not use any more wood or electricity than this time. It's just a matter of putting more in the cold box.

So let's call the cost $7.50/lb just to put a number on it.  See if you can find something this good at your grocery or bagel shop for anywhere near this price.

Comments

author
thughes208 made it!(author)2015-02-25

this looks so much better than Alton Brown's.

author
bob+west made it!(author)2012-05-07

am nice
If you start with 3#'s @ $7.50 per lb=$22.50
you end with 1.5#'s @ $15.00 per lb=$22.50
you lost $11.25 in the brine cure & cold smoke process
do to the loss of 1.5 lbs of moisture.

author
yoyology made it!(author)2010-05-27

The best part of this 'ible is the two offset pans used to duct the dehumidified air.  That is simply genius.  Well done!

author
Joe+Byers made it!(author)2010-03-07

Your method sounds good.  I have a different way.  Instead of dry curing the salmon, I brine cure it in a ten per cent salt solution( a raw whole egg just barely floats in it.  I like to put brown sugar into this solution,but you can add other things to your liking.  I place the thawed once frozen salmon in a resealable bag and force out all the air before sealing.  This I put in the refrigerator for a minimum of 12 hours. Then rinse and taste for saltiness.  I then dry it well with a paper towel.  I lay it flat in the refrigerator for 24 hours so that it can develop the shiny gloss.
For a smoker I use an operating dorm room size refrigerator.  I simply lay the fillets on the rack. 
The smoke generator is one that I found on the web that uses a metal food can and a small pencil point sized soldering iron.  Open the can half way so that you can bend the lid back closed.  Put a hole in the other part of the lid big enough to put in the soldering iron.  Fill the can with wood chips, close the lid, plug in the soldering iron and place it in the bottom of the refrigerator.
I live in Florida.  It has been recommended that the salmon does not get over 70 degrees F. This method assures that the salmon maintains its consistency. and doesn't "cook" , because the refrigerator keeps it cool.
I have priced commercial cold smokers on line and they can cost more that $600.00.  My refrigerator was about $100.00.  The soldering iron cost about $5.00

author
wlai made it!(author)2010-02-26

Very nice!  Particularly about the dehumidifier to dry the salmon.  I've cold smoked salmon using a new soldering iron and a tin can in my weber grill, and saved the step of making a smoker. It turned out quite well!

http://www.smoker-cooking.com/coldsmokedsalmon.html

author
sandds made it!(author)2010-02-27

Cool site. Thanks for the info.

I'll have to try the smoked cheese that you did in your video. It should be easy enough to do when I do my next batch of lox. I'll just set up a horizontal rack for it to sit on.

How long would you smoke a typical size brick of cheese?

author
aeray made it!(author)2010-02-18

Excellent. I've used a cruder (liquid smoke) method to preserve wild-caught steelhead (caught by me) and had great results. I'll have to try the cold-smoker method as soon as I get a chance, and the steelhead season heats back up.

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