Fly Fishing Forum - Reply to Topic
Gear Talk - Fly Stuff Spoken Here Sage advice & fresh perspectives

Thread: Son of EZ Smoker Reply to Thread
Title:
  
Message:
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the Fly Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Additional Options
Miscellaneous Options
Rate Thread
If you like, you can add a score for this thread.

Topic Review (Newest First)
11-09-2001 05:19 PM
admin I'm starving!

Eric and Nick, thanks for the info. I will definitely pick up the book and Nick why don't you prep some gravlax for the Spring clave? }>
11-09-2001 02:47 PM
Eric As I understand it, "Lox" can cover a wide range of prepared salmon and may or may not include smoking. Apparently the common denominator is that brine-cured fish is freshened (ie, rinsed in fresh water) and then dried until firm enough for slicing. The amount of sugar in the brine varies with whoever is making it. Gravlax refers to the weighted/dill-sandwich process you describe.
11-09-2001 07:07 AM
Nick Yup, that's what the recipe was called now that I remember it. While on this topic, what are the differences between the two then? I thought that Lox was pretty similar to this concoction.

Nick
11-09-2001 04:07 AM
Domenic My wife is Danish.Sounds like Gravlax.
Domenic
11-08-2001 05:38 PM
Eric This sounds wonderful; I think it is a recipe for Scandanavian Gravlax, which is prepared in the way you describe.

Cheers,
11-08-2001 01:45 PM
Nick Juro,
I have done this and gotten a pretty good lox imitation:

Take the fillet and lay skin side down. Take other fillet and do the same. Take a mixture of 1part kosher salt, 1part sugar, 1/2 part crushed pepper and cover both fillets. Cover them really well. Then layer lots of dill on one side. Place the other fillet on top of the first flesh sides together. Loosely wrap in plastic wrap. Place in dish, and put some weight on top, about 5 lbs. Put it in the fridge and let it stand for about a week (5-7days). Rotate the fish daily. I slice it thin at the end of the week and use it just like lox from the store. Not quite a smoky flavor, but a damn good texture as well as a wonderfully fresh dill hue.

Nick
11-08-2001 11:31 AM
Eric No, this isn't lox. Whelan gives directions for making several kinds of lox --Nova Scotia, Old-Fashioned, and Lox Salmon-- but I've never tried them (mainly since I don't eat fish). Suffice it to say, the Scotch method is a salt/brown sugar/rum process that results in a fillet that can be sliced very thin and has a texture like ham. I use alder, primarily, just to maintain the northwest tradition.

Cheers,
11-08-2001 11:17 AM
juro Eric -

Are you getting a quality lox style result? (drool)

I assume you are using oak?
11-08-2001 11:10 AM
Eric
Son of EZ Smoker

Since the EZ Smoker discussion thread has degenerated into an arcane discussion of flies for bottom feeders, I thought I'd get things back on track with a few thiings I've learned about smoking salmon and steelhead.

First of all, if you really want to pursue this in the right way, buy the book _Smoking Salmon and Trout_ by Jack Whelan (Aerie Publishing, RR 1, Site 156, C27, Bowser, B.C., V0R 1G0 ISBN 0-919807-00-3). This 230 page volume contains the distilled wisom of a fish-smoking fanatic, who went to great trouble and expense collecting recipes, methods and processes for producing the highest quality smoked fish. Before I found this book, I thought I knew something about the techniques, having processed hundreds of pounds of salmon over the course of many years, but after reading the Whelan book I found I'd didn't know jack salmon about any of this stuff. I got my copy from a local sports shop; the book's probably available from on-line bookstores.

Whelan gives extensive directions for the Scotch, or cold-smoke process, which is just about impossible to bring off with a Little Chief smoker, since its internal temperature gets too high (cold smoking requires you run below 85 degrees for the duration of the smoking). Since I really wanted to produce cold-smoked salmon,
I tried various schemes and eventually evolved a contraption smoke-box that sits like a big hat on top of the Little Chief smoker. By playing around with the lid of the box, and monitoring internal temperature with a car outside-temperature thermometer, I'm able to keep the smoking temperture in the proper range and have been really successful at producing whole fillets of a very nice texture and appearance (I give these things as Christmas presents -- so the cosmetic appeal is a big deal for me).

If anyone wants the exact dimensions of the contraption, just email me off line and I'd be glad to send a more complete description.

My main point is, though, if you really want to get into this, buy the book.

Cheers,

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT -5. The time now is 05:40 AM.



Copyright Flyfishingforum.com (All Rights Reserved)