Cold Smoked Salmon - Nova Lox - recipe
Vložit
- čas přidán 3. 06. 2015
- Cold Smoked Salmon - Nova Lox - recipe - Once you have had Nova lox that you made at home ... you will never want anything else. Get you cold smoke generator on amazon - amzn.to/1QLVKh6 and make your own.
Buy your CSG on amazon -- amzn.to/1sJVbYS
Get your amazen pellet smoker here - amzn.to/1JW1Eur
Get your smoke daddy big kahuna here - amzn.to/1NTTbdK
Recipe :
Ingredients
- Salmon 500 gr.
- Zest of 1 lemon
- 1 bush dill fine chopped
- 1/4 cup salt
- 1/4 cup sugar
How to make bacon:
- sprinkle the ingredients on to the salmon
- Place the salmon in a plastic bag in the fridge for 14 hours
- Rinse the salmon
- Dry the salmon with a paper towel
- Cold smoke the almon with a smoke generator for 16 hours (max temp 27C or 80F)
- Place the salmon in a vacuum bag in the fridge for 24 hours
- Slice thin and enjoy
Music courtesy of Audio network
Royalty free music
Title: The Funk Connection
Artist:Barrie Gledden - Jak na to + styl
I made it for the first time in my life. Big problems with the Weber cold smoke generator, my attention was needed every half an hour, but the result was awesome. I tried to keep the temperature max 25 Celsius sometimes it went up to 30 cause to re burning the wood chips. Finally I smoked for four hours one day and five hours the following day. Anyways the ratio of salt to brown sugar (in my case) is right on. I recommend this with five stars. Next time I will try the maple syrup just for fun as being supportive Canadian. Thank You for the good recipe.
Both the quality of the video and smoked salmon were simply AWESOME.
Stanley Ng Thanks Stanley
This is GOLD recipe! Im stop looking for another one. After Im prepared salmon this way, all my guests and friends, said ,they newer eat salmon like this ! Some time simplicity is the answer! Awesome job! Thanks for sharing! )
+Aleksey Zhuravlev Thanks best comment all week. I am glad everybody enjoyed it
so good
***** Thanks
Just made it. It was amazing
Awesome Andrew..glad you liked it!!
Thank you!
Big thumbs up! The videos have come a long way, and I really enjoy the goodness you share. I've never done a cold smoke, but I will add it to the fall menu.
that looks so delicious
+Diane Mccarthy Thanks Diane
Stunning great, Roal... I will give it a try, man.
Please don't stop with that cool sound!!!
Cremantus Thanks,... I am sure you will love this
Looks super yummy!
Rob Metzger Thanks Rob
Perfekt! Good Job.
Danke Klaus
looks awesome
doublejbbq Thanks
Perfect.... Love the video... I have to do this soon before the weather heats up.
Kurts Smokehouse Yep.. ! Thanks
Awesome salmon, Roel! Looks absolutely fantastic my friend!
COOK WITHMEAT Thanks Christian
The recipe is awesome. My salmon turned out great using this recipe and a smoke pistol from Gander Mountain I will will definitely make this again.
Thanks James.. I am glad it turned out great!!
very nice have to try it, looked great!
xcessive2008 Thanks... you'll love it
Thanks for the video I really like it
boricuastone Thanks!! glad you like it
Awesome!!!
Linda's Pantry thanks Linda
Got my cold smoker in the mail gunna be trying this soon!
Smoke salmon is like half raw like sashimi, I love it!
That was an awesome cook. I need to get one of the cold smoke trays
Mother's BBQ Thanks Chris.. you sure do
looks good
i like Salmon
Black Eagle Thanks, glad you like it
Magnífico
Great recipe.. thanks... had this over Christmas... put it on dark rye bread, with a little cream cheese and the salmon .... to die for... :) Now I am going to try your maple syrup one..
Excellent! Let me know which one you like best
Thanks 😍😍😍😍
Pit master, you may be aware that years ago salting sides of salmon in barrels was the only way to preserve it. This "mild cure" salmon was freshened in water then cold smoked hanging in a smoke room for weeks until quite dry. This was SOP in the Scandinavian towns on the lower Columbia river. There is only one cold smoker left in Astoria that I know of.
Merci mon Amie !!
Wow look how far he has come from 5 years ago! It’s unreal!
I’m trying to smoke some salmon for the first time ever right now. Hope it works. I wish I started 2 says ago.
@Pitmasters X I tried this recipe with a similar smoke generator and it came out good. Thanks.
+Reuben Sprouse Awesome.. did you see my new video as well?
ooooooohhhh... want this!!!
Der Rurtalgriller You will love it when you get the chance to make it
Tres nice Roel!
+Herr Knup Thanks!
Mouth watering! I cannot get enough of cold smoked salmon, they are refreshing to the palate and absolutely delicious ;-)
+Alexandriah M they sure. .glad you liked the video
+Pitmaster X You synthesize the music and the food making process really well, it was such a pleasure to watch(over & over) (^_^)
Hi Roel.What a great Idea,the generator.Thumb up !!!
Thomas K. Thanks Thomas... the cold smoke generator does an excellent job
I will try to build it,too !!!
Another great video! I aspire to have be a grill master like you one day. Kudos brother
Thomas Huff Thanks and I am sure you will be just that. Only thing that you have to do, is keep on firing up the Q
>>>>awesome results
Thanks Paulo
I never eat lox before its look like Yummy
Great steps and your salmon looks amazing!
hmm I love Salmon!!!
Me too :D... your watching all my videos now Rose :D
I've been using your recipe for homemade lox for a few years, it's amazing. Today I learned how to make New York style bagels, the two of them together... OMFG 🤤🤤🤤
Lol it’s called nova lox
@@mollysnipez5251 potayto potahto 😝
I’m loving this gogo vogue catwalk music straight from 2005.
Not sure why this is a discussion, but I think the music was terrific.
great technique!!!
***** Thanks Andre
Unless I missed it, i didn't seeing writing on the brown chopped up stuff you put on it, and was that salt you were putting in that cold smoker????
impressive knife skills Roel.
michael landry Thanks Michael
The cold smoke generator is awesome, I need one to smoke some cheese. Your smoked salmon came out great!
I made my own Cold smoker from a shipping crate. I smoke cheese every weekend 😋. Salmon ,deviled eggs are awesome. I sell them at work. That keeps the boss happy.
cool!!
Thanks Daniel
hello I would like to try you recipe, can you tell me where I can buy the proper saw dust to go with this generator? thanks
Pitmaster X Looks great......need to us my pellet tray for cold smoking more. Good video!
Bad Beast Barbecue Thanks... yeah cold smoking is great
Is pink salt cure in the dry brine necessary for cold smoking for 4 hours?
Where can I find some saw dust that works with that generator?
this fillet with or without skin
Awesome video and looks amazing! Once finished, how long will the salmon keep for?? Can you freeze it?? Would love to do a large batch all at once for some Alaskan kings I caught
+Bob Buzz Its best kept in vacuum. You can freeze it or just in the fridge. Can be kept for at least a year in the freezer
Yum, perfect for having on a bagel with a little cream cheese!
Robert Peters Thanks Robert, yes it is
I use to do the bagels but I now really like putting it on a Thomas English muffin even better, try it!
NO!! Lots of cream cheese...
Awesome cook Roel! I'm loving my ProQ cold smoker. Gonna be great to smoke some cheese with next winter. The salmon looked so delicious!
Smoky Ribs Its awesome isn't it?
The music is absolutely fantastic !! I'd love to know what specific youtube track this is. PLEASE PLEASE post the link :-) :-)
Are you on drugs??
what kind of wood did you smoke with?
This has been my go-to tutorial for making lox, very delicious. What kind of wood do you use to smoke it?
How long can it keep In vacuum bag in fridge??
The cold smoke doesn’t cook the salmon any further, does it? The salt cure should make it safe to eat, right?
You got skills... But what song is that?
This is something I have always wanted to make, but I don't have a vacuum sealer is that a must?
Southern Coastal Cooking ™ No problem vacuum is not required... a zip-lock bag will do just fine
Southern Coastal Cooking ™ put it in a bag, then put the open bag in a bowl of water. Submerge until near the open end, and close the bag. Than water pressure will seal it pretty well by forcing the air out of the bag.
Howdy........Why did you choose white over brown sugar?
I dont have that smoke maker or a garden to barbecue. Dont have air sealer either. What to do?
what is the expire date of it ?
Helemaal moi.😀
Andreas Zentrich Danke :-)
do you find it easier to slice salmon toward the tail or away from the tail? wondering if salmon has a "one-way nap" so it frays less during slicing. I see that you are slicing on the diagonal - is that because of your piece's small size? thanks!
Not particularly.. I slice it with what I am serving it on in mind
After you place the Salmon in a vacuum bag, if you do not open immediately or you do how long can it stay store in the frig? Same question would be for other smoked meats, poultry and fish if you'd know. Enjoyed the video and subscribed with a thumbs up
+Loudonville, Ohio Citizen thanks I would say at least 1 week
Nicely done!
+ray williams Thanks Ray
Can one use more Salt and Sugar ? Longer curing time, like 2-3 days ? Thanks for sharing the video.
Yes you can.. you can adjust it your own preference that's the best thing about home made.. thanks for watching Eliana
Pitmaster X I just did my first salmon cure. I used mesquite smoked sea salt. (My own) with 1 part brown sugar to smoked sea salt. I used a lot of salt and sugar. Cured it in the fridge for three days. Had a great almost jerky crust. Rinsed off the cure and it was insanely delicious. Love this stuff more than sashimi and cooked salmon.
You didn't let it form a pellicule. Did you skip that step or forget to add it to the video?
What type of salmon is used for this
Mmmm, on a sesame toasted bagel, with thin slice of tomato and fine chopped onion. Breakfast of champions.
Skeptic Spartan Yep breakfast of champions
What kind of wood that you use for smoke salmon. Thank you :)
can use hickory wood
A question please, I notice that the video does not have a period where the salmon air dries in the fridge for a few hours after curing. Do you skip this step, or do you air dry the salmon for a few hours before smoking?
I skip that step because during the cold smoking it already gets air dryed
Would you please explain what do you mean by this? When in the process does it get to air dry?
What kind of wood dust do you use??? (or best for salmon)
Typicaly I use beech, its traditional for Dutch smoking
In your video it says to cure for 24 hours but in the description box below it’s 14. Which is it? Also, is it safe to cure a whole fish, with skin on, for 12 hours?
Off subject: would you please share the name of the sound track you used in this video? Thanks so much!
+Yulia Volkova Sure Yulia.. its always at the bottom of the video description
Garbage you’re welcome
What setting do you have the vents on the Weber?
+Matt Wilkinson Same here :D all the way. Ventilation is important
Me in 2022: “Pitmaster X’s production values have come a long way in six years!”
Voor Vaderdag heb ik zo'n generator gekregen, maar 1 vraag wat voor houtmot heb je gebruikt? ik heb beuk en eik. Welke is het beste?
Arco Vogel Tof, ik gebruik vooral beuken voor vis. Een mix van 70/30 beuken/eik is ook lekker. Veel plezier ervan.
will this work on a nordic-ware stove top smoker kept on low?
+Ula Salinas as long as you keep it under w3 degrees Celsius
patrizia granelli
I will be trying my new cold smoker this weekend. Did you remove the skin before curing? Typically the skin is left during cure and smoke to keep the fillet together... Thanks!
No need to keep it on.. it only helps when you have a whole fillet. When you take it all of you have more exposure to the smoke
@@PITMASTERX Everybody raves about the salmon using this technique, thanks for sharing. We did a test between Atlantic and wild Sockeye, no contest! Have you tried this on Steelhead?
What type of wood did you use?
hickory
I tried this recipe minus the parsley and lemon zest. smoke flavour was good but it was a little dryer then I thought it should have been and very salty, any suggestions about curing end of it ?
+barrie mottram I smoke fish, but do a hot smoke because I can't get my catch cold enough. Brining is the same though. Yes, rinse the piece(s) off, but then place them in a bowl of cold water, full to the brim, under a cold tap running a pencil-thin stream for 30 minutes. This works for me.
Unlike other videos, You didn't brush the salmon with maple syrup before getting it into the fridge. Is there a reason for it?
The maple syrup is meant to stop the fish from curing, but when you rinse it off properly the fish will definitely stop curing.
I was shaking my booty to the beat while learning how to make cold smoked salmon.
Live in an apartment and have no way to smoke outside....also homebound so can I just add some liquid smoke to this recipe instead?
I would not recommend doing that. In your case I would make grav lax, which requires no smoking
Thank you for your advisement.
Try it. You might find it quit acceptable.
ravenblackhawke liquid smoke is fine.
What's the best way to eat this? Like pare it with cheese and wine? Or put it in a sandwich?
+Sukhwinder Singh on a sandwich with cream cheese and chives. With a glass of white wine..yes sure.. or just plain
Sukhwinder Singh i like it on a bagel with sliced avocado and a drizzle of sriracha mayo
What is the purpose of putting the salmon in a vacuum sealed bag afterwards?
+Sunny W if you store it after smoking the flavor of smoking spreads out through our the filet.
Music: No no no no no no no-no
Why tho that music had me dancin my ass off lol
I bet it's not good. Let me try it. Send it to me 😁😁😁
Hahahaha... yes.. if I only could
So grocery store bought Salmon is good to do this with? Might be stupid question
I have mine in the fridge for 4 days, 1 day is not enough.
A question: Can I cold smoke a Salmon in an electric smoker Masterbuilt, using the fruit wood chips or it has to be a sawdust? I tried once and I wasn't successful. Have anybody had some luck with an electrical smoker - to cold smoke a fish? Looks like it's too hard to control the temperature, keep it at 75F and create the small amount of cold smoke at the same time...!
+Erick Richardson I have a 40" Masterbuilt smoker, but I have not tried cold smoking fish., so I purchased the Masterbuilt accessory cold smoking kit. The cold smoking unit is rated to work in the 100-140F temperature range, but adding a three-inch clothes dyer exhaust tube between the main smoker box and the cold smoker might lower the temperature a bit. If this doesn't work, I'll be in the market to purchase the unit described in this video. According to my research, this seems to be a highly rated gadget. When the weather warms up in the spring here in Wisconsin, I'll send you a hands on report.
you can get a cold smoke attachment for those. works well.
Try it in Minnesota in January.
Is there another way to smoke it without the smoker you have😭🍣
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
+Ольга D Thanks
Great life of yours eating good stuff. In my next life if God allows me to choose my parents I will ask for you for sure...
Rafael Miranda hahahahahh... yeah. you will be well fed then ;)
I think I'll just buy store bought to save time haha.
What grade of salmon do you use? Regular store bought or sashimi grade salmon?
nograde, its whats fresh and whats not
+airica cisneros I buy mine at costco and it works great.
+airica cisneros whatever you do, make sure it fresh wild caught. So much better than the farm raised junk!
Thanks guys!!
+airica cisneros There is no such thing as "sushi grade" salmon. Fish are either fresh, or their not. Their either farm raised, or wild caught. That's the differences.