Lox Making It From Scratch
March 20, 2014
Categories: Side Dishes, Salmon, German, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day, Mothers Day, New Years, Picnic Potluck, Sunday Dinner, Valentine's Day, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, more
"Lox is traditionally served on a bagel with cream cheese and topped with capers. I myself have many uses for this stuff. I just love it!! Buying lox at your local butcher or grocery store can be very expensive. Why not make it yourself?? Believe it or not it is quite easy, all you need is a bit of time and patience. Oh, and a very good filleting knife. I have posted a tutorial for this tasty lox here http://www.recipezazz.com/forum/viewtopic.php?f=140&t=7896"
- Serving Size: 1 (152.3 g)
- Calories 205.8
- Total Fat - 8.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 71.2 mg
- Sodium - 5392.8 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 0.1 g
- Sugars - 3.6 g
- Protein - 25.7 g
- Calcium - 23.4 mg
- Iron - 1.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Place your fillet on a flat work surface and pat it dry with paper towel.
Remove all the pin bones with a clean, sturdy pair of tweezers or pliers; discard the bones.
Slice the salmon down the middle lengthwise.
Mix together the wine and liquid smoke; slowly pour this mixture over the flesh of the salmon making sure you pour over the sliced side also.
Lightly sprinkle with fresh ground pepper.
Mix together the sea salt and brown sugar and pat it over the top and sides of salmon fillets.
Add a bay leaf on each end of one sliced fillet or one at opposing ends of each slice. (So you have a bay leaf at each end when the fillets are placed atop one another)
Add one sliced fillet over the other and place in a large re-sealable plastic bag or slice cross-wise and place in 2 smaller re-sealable plastic bags.
Suck as much of the air out as you can with a straw and seal. (I vacuum seal mine with my electric sealer, so easy)
Place in a large bowl and put something heavy over the packaged fish. (I use a heavy cast iron Dutch oven. (This is so the cure is forced into the meat)
Place in the refrigerator for 48 to 72 hours, flipping over every 12 hours.
Remove from plastic bags, rinse and pat dry.
With a very sharp filleting knife remove and discard the skin.
Slice into very thin slices.
No special items needed.