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Old 05-24-2012, 09:03 PM   #71
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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.
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Old 05-24-2012, 09:24 PM   #72
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Originally Posted by leasingthisspace

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.
Whoa. Nice pig!
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Old 05-24-2012, 09:29 PM   #73
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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.
Fantastic!
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Old 05-24-2012, 11:21 PM   #74
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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.
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.
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Old 05-25-2012, 01:06 AM   #75
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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.
That's a wonderful sight at 06.00, for work blimey you must have a big lunch box
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Old 05-25-2012, 10:00 AM   #76
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I have some pork ribs in a molasses brine. I am going to fire up the smoker for the first time this weekend. Hope this works!
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Old 05-26-2012, 08:28 PM   #77
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10 lbs of pulled pork carolina style... Another 10 dr pepper style...
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Old 05-26-2012, 08:29 PM   #78
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10 lbs of pulled pork carolina style... Another 10 dr pepper style...
Where is it you live again?
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Old 05-27-2012, 12:40 PM   #79
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I'm drooling. I'm doing some more salmon today. I have a piece of cod I might do as well. I am also in serious envy over a friends BDay gift. The top of the line combo bbq smoker. Its GORGEOUS.
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Old 05-27-2012, 12:44 PM   #80
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Originally Posted by Greg Who Cooks View Post
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.
Another Swedish fish preparation method where it is actually buried:

Surströmming - Wikipedia, the free encyclopedia

I've never tried it--it does sound as if it is an acquired taste.
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