Salmon question

Former Member

I've smoked salmon several times in my Cookshack using the TenderQuick recipe in the Cookshack cookbook. It has turned out wonderfull evertime!

However, this weekend, I tried what I believe is called Lox. It is served cold, thinly sliced and limp with cream cheese and bagels.

Anyhow, I have some questions about it. It is cooked at such a low temp and time, is it really cooked all the way through? Also, how does one slice it so thin? Is a cold smoking piece really necessary (I already ordered one, but there are two recipes I've looked at that use/don't use one)?

10/8/079:38 PM

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Former Member

As long as you are curing correctly and using fresh fish, I wouldn't worry about the doneness. You could eat it without the smoke and be OK. I have eaten raw squid from underneath a Mexican grass hut in 100* heat and I am still kicking high.

I would just turn the dial high enough to cause the wood to smoke for an hour or 2 and try it. You can add or take off 15 minutes next time, or more, and get it where you want it.

Experiment, take good notes, have fun!

10/9/072:19 AM

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Former Member

If you're smoking at lower temps, try sawdust. It will smoke easier than a wood chunk. Or try pellets.

10/9/078:13 AM

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brown274Member

what is the tenderquick recipe. My cookbook somehow got lost and most of the other recipies have way too much salt for my taste.

10/14/078:58 PM

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Former Member

Smokin'

Are you saying that if you use wood chips or sawdust that you don't have to use the cold plate to get "Lox" type salmon results? If so what temps and how long?

Doug

10/15/0711:34 PM

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brown274Member

If you are going to smoke at 175Âº and under, pellets and sawdust will produce more smoke than a 2 oz chunk. I would still use a baffle. A cheap alt. to the cookshack baffle is to cover a rack with hd foil and put a pan of ice on top. Or better yet, find a baking pan the same size of a rack and load it with ice.

10/16/0712:05 AM

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Former Member

I would cold smoke with the baffle. The sawdust will create smoke at a lower temp than a full chunk of wood

10/16/078:02 AM

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