Ham.........Oak & Hickory.
UB, I've never smoked a ham. How long does that take? And do you brine first?
Ham.........Oak & Hickory.
Alix, you use a conventional smoker? I've been anxious to try salmon in my stove top smoker, but my husband claims he doesn't like salmon. He loves his bagels and lox, so I don't get it. I don't like grilled salmon either, but smoked salmon is another story I think.
I have an assortment of wood chips that came with the smoker so I'm paying close attention here. Good to know about the pecan wood, Frank, and I have some!
Nova lox is smoked.
leasingthisspace said:This was a couple of months back before I joined. It was 117 lbs. Cooked from 9 pm till 2 pm it was for work. Brine was for about a week. It was epic.
View attachment 13780
This was a couple of months back before I joined. It was 117 lbs. Cooked from 9 pm till 2 pm it was for work. Brine was for about a week. It was epic.
I think "lox" is Yiddish for salmon. In Danish the word for salmon is "laks". Lox is usually smoked. Actually, I've never heard of lox that isn't smoked. Brined and not smoked is gravad laks. That means "buried salmon". That's how they used to do it before refrigeration.
That's a wonderful sight at 06.00, for work blimey you must have a big lunch boxView attachment 13780
This was a couple of months back before I joined. It was 117 lbs. Cooked from 9 pm till 2 pm it was for work. Brine was for about a week. It was epic.
love2"Q" said:10 lbs of pulled pork carolina style... Another 10 dr pepper style...
Another Swedish fish preparation method where it is actually buried:Wikipedia: Gravlax
'grav' = "grave" + 'lax' or 'laks' = "salmon"
Wikipedia: Lox
"The term lox derives from Lachs in German and לאקס (laks) in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx."
Whatever it is, it's pretty good stuff. I can buy pretty good salmon (good enough for sashimi) and I'm tempted to try the brining.