All,
I just stumbled upon Spyguy's Lox recipe ....and I must make some!! I have done a lot of reading and cannot find out how much salmon his recipe is for. It seems like a large quantity of ingredients, so I figure it must do a lot of salmon. Anyone have any idea of how much salmon the recipe is written for? I don't want to waste any, and would like to cut it down if need be.
Thanks!!!!
AkBillyBow
It is for one 10-12 pound fish. I tried it with a slightly smaller fish (8 lbs.) and used the full dry cure but was able to cut the wet in half.
(It says this on page 1 of the recipe I have.)
Set aside the time and do it exactly. The final product makes most commercial lox taste like cat food. Amazing.
Grouperman941...thanks for the reply! Wow....that's a lot of stuff for 1 fish. 5 lbs. of salt and 6 lbs. of brown sugar.....wow.
I will give it a try and see how it works out. It seems that everyone likes it!!
Thanks again!!!
AkBillyBow
If your fillets are only 2 or 3 pounds, you can scale down the dry cure proportionately. Though if you plan to make this again in the future, the dry cure lasts almost indefinitely when store at a cool dark place in an air tight container.
All this talk and neither if you give the recipe ?
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http://forum.bradleysmoker.com/index.php?topic=128.msg1255#msg1255
Thank you
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https://drive.google.com/open?id=0B9BD3Vgm5qkAYngwa1BsZ1pZZnc
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Have fun. If want the recipe send me a email
[email protected] future i go put all my recipes . cure salmon, manual smoker portuguese with ice for a cool smoke. Now i have my bradley digital and cooler smoke. Nice...
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If you like lox - this is better than anything you've bought commercially. Good luck! And do watch times and temps closely. Left mine in liquid a little too long on my last batch and it came out a little too soft, but flavor is still outstanding!
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