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)?
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