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Hey Folks,
A few days ago, while checking out CA's thread on Gravad Lox, I realized I wasn't the only one doing Lox over the weekend. I was making Nova Lox, which is a dry cure, wet brine and cold smoked version of lox that has some link back to Nova Scotia. Since my mother is from Nova Scotia, and had mentioned cold smoked salmon before, I set out to find a recipe. I found many links on google, but most pointed back to a version made by a person called ~thirdeye~. Here is my first try at making Nova Lox.
A shot of the fish with the dry cure going in the fridge. I placed a gallon jug of milk on top to compress it.
11 hours later, coming out of the fridge
Getting the AMNPS fired up with a wee-bit of charcoal chunks to help burn.
Fish resting while AMNPS burns for 20 minutes.
Using BBQ as cold smoker. It was chilly out and wanted to keep the fish from freezing so I put some lit charcoal in an old soup can and installed an old computer fan to move air. The BBQ stayed just over freezing for 6 hours of cold smoke. On a side note, the heavy jackets I used for BBQ insulation, smell awesome at work.
Post smoke, heading into the fridge for an overnight stay.
The next day, all sliced up and ready to serve.
How thin is it?
A copy of ~thirdeye~'s recipe.
I pretty much followed the modern method except the dry rub ran out to 11 hours instead of 8.
Let me tell you, this stuff is worth all the work. Tasted awesome. Many, many compliments. This Nova Lox will definitely be a repeat offender. I highly recommend it with cream cheese spread on little rice crackers with capers and fresh onion. To die for.
A few days ago, while checking out CA's thread on Gravad Lox, I realized I wasn't the only one doing Lox over the weekend. I was making Nova Lox, which is a dry cure, wet brine and cold smoked version of lox that has some link back to Nova Scotia. Since my mother is from Nova Scotia, and had mentioned cold smoked salmon before, I set out to find a recipe. I found many links on google, but most pointed back to a version made by a person called ~thirdeye~. Here is my first try at making Nova Lox.
A shot of the fish with the dry cure going in the fridge. I placed a gallon jug of milk on top to compress it.
11 hours later, coming out of the fridge
Getting the AMNPS fired up with a wee-bit of charcoal chunks to help burn.
Fish resting while AMNPS burns for 20 minutes.
Using BBQ as cold smoker. It was chilly out and wanted to keep the fish from freezing so I put some lit charcoal in an old soup can and installed an old computer fan to move air. The BBQ stayed just over freezing for 6 hours of cold smoke. On a side note, the heavy jackets I used for BBQ insulation, smell awesome at work.
Post smoke, heading into the fridge for an overnight stay.
The next day, all sliced up and ready to serve.
How thin is it?
A copy of ~thirdeye~'s recipe.
I pretty much followed the modern method except the dry rub ran out to 11 hours instead of 8.
Let me tell you, this stuff is worth all the work. Tasted awesome. Many, many compliments. This Nova Lox will definitely be a repeat offender. I highly recommend it with cream cheese spread on little rice crackers with capers and fresh onion. To die for.
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