OK - You guys got me interested so I started going down the rabbit hole on lox. From what I can tell (correct me if wrong) but there is lox, gravlox, and nova (Not counting smoked salmon). The first 2 are dry-brined only 24 - 48 hours. The Nova is dry-brined then cold smoked (I am confused about smoking times, some 1-2 hours some 12-24 hours). When growing up we just knew that lox was salty and nova was less salty and we had wars-of-words over what was better. I always preferred the saltier version. I may attempt to make lox now as it is summer and almost every day here in VA is probably too hot to cold smoke. Come fall I will probably attempt cold smoking (Nova). Never even thought about making my own cream cheese. I may have to investigate that next. You folks are such a bad influence;-)
@Joe Anshien, here the link to my detailed recipe and process.
Just completed the 24 hour dry brine on a side of Costco salmon. Rinsed and racked, exposed in the fridge to build pellicle. And tonight I’ll hit this with maple cold smoke for 90 minutes and then fridge it over night. And then slice this up tomorrow for some lox with anything (bagels, sushi...
tvwbb.com
for your first go around, i'd recco not deviating from the recipe until you see how it turns out and then mod to any preferences you might have.
if you brine longer than recommended time my recipe calls for, the salmon will turn into a plank and you'll have jerky. i speak from experience. while it's good jerky, it won't be sliceable lox.
here's an excellent link to learn more about what is Nova, Lox and what is Belly Lox and smoked salmon:
The fish you enjoy on your bagel is probably not lox
www.eater.com
the quotes are from Russ and Daughters, a famous appetizing store on the LES in NY. i've spent many a time in line there when i lived in NY.
as for "what's better?" good luck. that's a personal taste argument.
i used to "press" my salmon as it cured during the 24 hour brine period with an identical container but filled with water to add weight atop the salmon. I stopped doing that as weighting the salmon forced too much moisture out of the fish. just gently pressing in the rub is enough, and these days i will flip the salmon after 12 hours in its brining tub (i use this one:
https://www.amazon.com/dp/B016QQ2JUK/?tag=tvwb-20)
I also used to wrap my salmon in plastic film after applying the dry rub. i no longer do that as it's not needed and creates more garbage/waste. just flipping it after 12 hours and mixing up the now liquid with brine to ensure all brine is dissolved into the liquid and on the salmon is enough.
this video will show you how Acme Smoked Fish in NY does their lox. i learned a lot from watching this and other videos:
after the 24 hours brine, just do a good rinse off of any leftover solids. you're not washing it like laundry, just rinse it and smooth your hand over the fish. like in life, don't overwork it. just rinse it.
note, when you choose your smoking vessel/chamber, a good ole gas grill makes for a great chamber. keep the lid cracked open a little bit so that you will dissipate any heat that's generated from the cold smoke tube (i use this one and highly recco it:
https://www.amazon.com/dp/B07N3QG4QL/?tag=tvwb-20
and i LOVE how maple plays with the salmon for that authentic NY Jewish lox flavor (i bought this bag of pellets and they're great:
https://www.amazon.com/dp/B00201CF0K/?tag=tvwb-20) looks like you're gong to have to find a source for them somewhere
smoke per the recipe link and you MUST plastic wrap the salmon after the smoke, and fridge the salmon at least overnight, as the smoke residue (atomized smoke particulates) need to rest and penetrate the flesh. i've sliced freshly smoked salmon right after smoking it and the flavor is a bit bitter. wrapping and resting it mellows the smoke particulates and they make their way into the flesh for a smoother and even flavor profile.
finally, only make lox from farm raised salmon. wild salmon has parasites and requires full cooking to kill those parasite. brining and cold smoking salmon is still eating raw salmon as your salmon will never get above 80 degrees F, if you do it right.
ask any questions you might have. i've been in the salmon lox rabbit hole for years now. note, if you get good at this, and you want a side hustle,, a quality side of cold smoked salmon sells for $35 a pound. so a $40 Costco salmon ($11.99#) will sell for $117. i have done some side catering jobs over the years and people will pay for this product. i usually round up to $125 for a sliced side of salmon, 3.33# is a typical large one at Costco.
