Salmon Lox

[Dysartsmoker]

Has anyone here tried to make this. Did a search but did not find much at all. I can buy this at a couple local stores but is not cheap around $35/lb. I found a couple recipes on the web but they say nothing about smoking after curing. Any help would be appreciated. Thanks
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[wutang]

Here is a great step by step from bbally
http://smoked-meat.com/forum/showthread.php?t=1442

[Kingudaroad]

I've done it with smoke and without. If you google "cold smoked salmon" you will get more info. You need to have a setup that can generate smoke at temps under 90 degrees.

[Dysartsmoker]

Thank you

[curious aardvark]

I make a lot of cold smoked salmon, one thing you might wnat to try if you have problems with cold smoking is gravad lax.
similiar texture but no smoking involved, I've posted both up somewhere, but might have been smurf so that's gone lol.

It really is very easy stuff to make. All you need is salt, sugar and dill (no it's not traditionally cured - never has been and we eat a lot over here).

Nah, it's gone from smurf - I'll sort out the pics and post it up later (everything is spread out over 3 computers and about 6 hard drives), probably a few of the older posts I ought to put up on here.

Basic cold smoked salmon method:

'cure'/rub recipe: 3:1:1 - seasalt:brown sugar:dried dill tips
You need enough rub to liberally coat both sides of however much salmon you want to use.
for 2 2lb sides of salmon I'd probably use 9tsps seasalt to 3 dill tips and 3 brown sugar. grind or thoroughly mix together.

Get a tray of roasting dish large enough to hold all the salmon and not leak.
sprinkle the rub on the base, put your first piece of salmon skin down on that, liberally rub rub all over the top, lightly rub bottom of next piece and put on top of first, rub liberally. and re[eat till you've got no salmon left.
leave it ovenight. or 12 hours.
rinse off the rub and leave uncovered in the fridge for a few hours to dry - you'll see the glossy pelican (;-) form when it's dry.
then cold smoke for 5 - 10 hours depending on how much smoke you use/how smoky you want it to taste. I generally smoke for about 5 hours.
(got interrupted - some time later)
okay found all the pics I'll go post as a fresh thread :-)

done that - I'll put the gravad lax up another day :-)