Texas style Lox (Lots of pictures)

[Snarlingiron]

Spent the weekend and last night making my version of Lox. I think I'm gonna call them Tex Lox. I used Texas Juniper berries from the juniper tree in my back yard and I smoked with mesquite and pecan.

Fresh from Costco:


Kosher Salt, Turbinado, Cracked Black Pepper & Juniper Berries


All Rubbed up:


Vacuum sealed and ready for 48 hours of rest. Had 1/4 cup of bourbon left in a bottle, so I tossed it in one pakcage:


Me weights; figured since they were sealed they couldn't leak (they didn't):


In the MES for Smokin':


Finished:


Look at that Beautiful Salmon oil:


Everything Bagel wit a schmear:


Add some Onions and Capers:


Pile on paper thin slices of Lox:


Parceled out and ready for the fridge:


Thanks for lookin'. They are awsome. I know some of you think that the Mesquite is too strong, but the salmon stands up to it well. All I know is that everybody raves aboot 'em and Mrs. Snarlingiron had to have a Bagel as above at 1:30 this am when I finished 'em up.

[Fatback Joe]

Yum!

Nice job.

[MrZip66]

I've never liked mesquite, but I can see how that would mix well with the salmon. That looks killer snarlingiron! Man, some good fish posts today.

[barkonbutts]

Looks great! Nice job on those!!

[tadowdaddy]

YUM!

[Wingman]

Now that looks amazing!

[butcher]

dem dar look awesome!! :)

[rbranstner]

Man your killing me. I've never had Lox but I've been wanting to try it for a long time but keep putting it off. Lox on a bagel with cream cheese and onion just sounds mouth watering to me. for sure.
What temps did you run your smoker at and what IT temp did you take it to?

[SmokinOutBack]

Excellent job! I too would be interested in temps, times, etc..did I say EXCELLENT job?

[Otis857]

Looks great. I've never tried Lox either, but that looks like a winner to me. How was the Bourbon batch compared to the other batch?

[Snarlingiron]

Ok, fellers. It's real simple. This ain't cooked. It's cured and then cold smoked. The smoker was at ambient temperature which was around 55 degrees. Has to stay below 80 degrees, for about 6 hours.

Update: Just broke out a couple of pieces of Lox, cream cheese, capers, onion at work. Had 4 people that didn't know what Lox is. All gave it a try and all liked it. One guy that adamantly refuses to eat fish tasted it and asked for a bagel with the works. I said, "Look at that, I got Chuck to eat fish." to which he replied, "That ain't fish...that's good."

Good Times.

[Snarlingiron]

How was the Bourbon batch compared to the other batch?

You know, Otis, I couldn't tell much difference. Seems that I can pick up just the hint of a sweet note on the Bourbon batch, but other than that, little difference.

[Slanted88]

Awesomely Nice!

[Morras]

Looks too good. So will try it out this weekend. Thanks... :-)

[NYGfan]

Im sorry to ask this , but im kind of new to the cold smoke . does fish need a curing salt(i.e tenderquick,prague powder) like say a meat that is cold smoked ? I want to try salmon but not sure if I need the curing salt