What is and isn't lox is up for debate. Some use a wet brine (nova), some dry cure (scotch). Some cold smoked (most) or not (gravlax). In order for this to be as accurate as possible, this is "lox" and not lox until someone can show me differently (with sources). That being said, it's what most people think of when they hear "lox" and not "smoked salmon" (which is generally hot-smoked).
Center-cut, wild caught sockeye salmon filets from... that well known upscale greener grocery market.
Cure: salt, sugar, white pepper, rose "pepper," juniper, mace, bay lead, fresh dill
Krispy Kreme. Not in the recipe but are delicious and for some reason I felt the need to take a photo of them while curing the salmon.
Press/ weigh down to help cure and remove moisture from the fish to concentrate flavor. Kimchi, growler of galbi marinade, and hite beer obviously work best.
After a day in fridge.
Rinse off. Should be firm but give a little.
Wet brine is made up of the same ingredients as the dry-cure.
I weighed down again, but I don’t think you really need to. I just got carried away as per usual.
After another day, rinsed again. Let stand in fridge for 12 hours to develop pellicle (protein-laden tacky surface that promotes smoke adhesion).
Cold-smoker set up is a large Alton Brown terra cotta electric smoker connected to a Weber grill via 20 feet of dryer ducting (allows smoke to cool).
Smoking conditions under 45C-60C (or 115F-140F if you use that sort if thing) is generally considered "cold" while over 90C is considered "hot smoking." 60C-90C is called botulism poisoning.
Smoked 1.5 hours using non-soaked (soaked wood steams and does not allow/seriously inhibits aromatic pyrolization) hickory chunks.
Vacuum packed for storage and let rest at least five days to let flavors normalize.
Find delicious bagel (or best you can find in California) and enjoy.
adrianodhouWOW!! That looks fantastic! I wish I were as good in the kitchen as you!
GarrettSure there isn't a way to work the Krispy cremes into the recipe?