I am smiling from ear to ear because I am so happy with the results of my first Cold Smoked Salmon attempt.
I used my new Cookshack Model 50 with the cold smoke baffle.
I smoked a 5 pound (half salmon) and followed the basic cookshack Cold Smoke Salmon Recipe with minor changes. (5 lbs of salmon rather than 2 1/2 and kosher salt rather than rock salt)
5 pounds of Scottish Farm Raised Salmon
1/2 cup of maple syrup
2 pounds of kosher salt(enough to cover)
2 cups of canola oil.
The full recipe is available at the cookshack site.
I have long been a lox lover and have tried many many different types over the years. This recipe cooked in my cookshack produced the most delicate, sweetest, most flavorful and rich lox I can imagine. This recipe is a grandslam for lox lovers.
My only cavaet is that when I tried to cut the lox I did not get the beautiful large slices I am used to. It may be that since I just finished the lox 20 minutes ago it may slice better after refrigeration.
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