Freezing lox

Started by gotbbq, February 24, 2005, 11:01:48 PM

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gotbbq

Anyone have any experience in vacuum sealing and then freezing lox.  I only make 10 lbs at a time so I use it in 2 weeks.  It keeps well.  I wonder if I make a full load if it freezes and defrosts well-  Thanks for any info

Gotbbq[^][^][^]

SMOKEHOUSE ROB

will freze very well, also do some snack size bags will defrost in 20 min, i do alot of lox for a local restraunt , vacuum it in chunks that they will use in a day, each day they pull one out,

gotbbq

Smokehouse Rob

Thanks for the info.  Do you defrost in the fridge slowly or countertop OR no difference?  If i increase dry brine time (now 7-8 hrs) to 10-12 hrs will this make a firmer porduct?
Thanks-

Gotbbq[^][^][^]


<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />will freze very well, also do some snack size bags will defrost in 20 min, i do alot of lox for a local restraunt , vacuum it in chunks that they will use in a day, each day they pull one out,
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

SMOKEHOUSE ROB

gotbbq, tell me the steps you use to make your lox? then i can see where we can make some changes,

gotbbq

Smokehouse Rob-

i dry brine the salmon in 40/60 mix of salt/sugar for 7-8 hours in fridge.  Then a rinse and into wet brine 8-9 hours, salt, sugar, maple syrup, peppercorns, garlic.  Then rinse for 10-20 min in running water.  2 hrs dry in cold convection oven.  Followed by 3 hrs of adler smoke.  Any thoughts?

gotbbq