Freezing lox

gotbbq · February 24, 2005, 11:01:48 PM

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 · February 24, 2005, 11:05:00 PM

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 · February 25, 2005, 01:27:40 AM

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">quote:<hr height="1" noshade id="quote">Originally posted by 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,
<hr height="1" noshade id="quote"></blockquote id="quote">

SMOKEHOUSE ROB · February 25, 2005, 02:13:49 AM

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

gotbbq · March 01, 2005, 09:24:59 PM

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