NOVA LOX (aka. Cold Smoked Salmon)
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- Опубликовано: 26 июл 2024
- Detailed guide to making your own homemade Nova Lox. This is an incredibly easy recipe and it costs a small fraction of the price of buying Nova Lox at your local deli. Pair this with a bagel, dill, cream cheese and some cucumbers and you're set!
#NovaLox #Lox #Gravlax
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You really don't have to smoke it for 24 hours. 6 is perfectly fine if your generator produces a lot of smoke. Sugar and salt has already cured the fish, so smoking is anly adding a flavour and extending the experation time. The key no one tells you about is to wrap it in in plastic foil right after smoking and throw it in the fridge for another 24 hours. I cannot stress this enough how much this will help in making the final product outstanding and lasting more.
Brilliant advice, thank you
I can't believe you had the stamina to slice so many pieces BEFORE the taste test!! My mouth is literally watering just watching this; I'm so jealous right now:-(
Easy to follow instructions. Can't wait to try it for myself! Thanks for the video
Thanks for the video, did mine over white oak and tried it as soon as It was done, I thought it was ruined because of the amount of the smoke flavor but when it sat in the fridge for over 24 hours that smoke flavor went through entire salmon and it was great, turned out to be the best smoked salmon I ever had.
Great video, I’ve been doing everything right except the last part. I have been starting the cut from the thick end. Makes so much more sense to start from the tail end.
I subscribed immediately. Great cooking, stellar explanation, nice attitude and personality. Love the fact that you feature other channels on yours. Excellent job, keep up the good work. Wishing you more success.
I did this for my first time. Wow...so much better than the store bought.
Thanks for the tutorial.
I'll be doing this from now on.
So glad to hear you enjoyed it!
WOW! That was an awesome how-to. thank you!
God bless you and your family for your time and effort 🎊🙌
Thank you! I am so excited to try his with my dad!
Send us a picture of the final outcome and we’ll share it with our community on Instagram! Good luck!
Excellent video!!!
I made my fresh Solomon using 36hr curing and 5Hr smoking and I got very good results. I am living in a hot weather country and I came up with the innovative idea and solution for how to do cold smoking with temperature of more then 31 degree Celsius outside.
I am placing cooler ice gel packs of 1 liter on the Grilling net and put the Salmon skin down on the cooling packs that were before in my freezer.
I have done already three batches of cold smoking that way and got good results.
The cooling packs are good for about 3 Hr, so make sure you have more packs in your freezer for replacement during the smoking process.
Enjoy.
Great idea Issi glad it turned out for you.
I've used different woods for salmon but Alder wood has been my go to!!! Might want to try them out.
Great video. Thanks for the info. Going to try it now
Thanks Nick. Appreciate the kind words and good luck with the salmon.
I love this!
That looks delicious. I would be eating it before it makes it to the bagel. 🤗
Love this video, thanks.
I may try this Saturday. My wife says she doesn't like salmon. Pift...suuuuure. thank you for taking the time to make this content
Great video. Learned a lot. Can't wait to do at home too.
Cheers!!!💯🥂😁
Great video, thanks!
This is one of my favorite food on this planet. I would find 5 star hotels that serves this on their breakfast menu and I would go eat there until I am loaded! Now, I know how to fix it, I am certainly going to try this. Thanks so much for the video.
Should save you a few dollar vs going to a 5 star hotel too 😉
Looks great
Awesome presentation
Merci Monsieur! Bonne recette 😊
First comment ever. Great job. I live in Florida, so the time of year to make it is quickly passing. I have a fantastic recipe that I can’t wait to try. Thanks to your great demonstration of how to cold smoke I think I could be successful at re-creating what you showed here today. Thank you so much!
No problem. Good luck!!!
What a well done video excellent
Great Job!
How could you not eat that whole thing in one day? Great job!
Very good thank you
By far the best thing I have ever learned thank you...
Glad to hear that Shiva. I hope you enjoy it!
I've used torches to solder, braze, and cut steel. Never saw one used in cooking. This is a really cool process I'd love to try.
It gets used a lot if you look into the sous vide method of cooking. That's actually the only reason I even bought my torch, like the one he used in this video.
Catching your own salmon is the way to go. It's the freshest way to get it. That's the most amazing lox you can make.
Thank you brother 🙏
Amazing work 👏
Thank you! Cheers!
Gonna try to make this Nova Lox..
Cheers from Norway
Coming from a guy that's not that fond of fish, that looked absolutely amazing. I guess I'll have to make a run to Costco and get me a salmon fillet now. Well done
Thanks Brandon. Really appreciate the feedback and let us know how it goes. Shot us a pic and we’ll give you a shoutout on our Instagram feed.
Sir Brandon salmon is amazing! It’s the best fish! Smoked, raw in sushi or cooked properly are all enjoyable!
Thank you!
Thanks for the video. I’m trying this now. I threw some nutmeg in the mixture, so we’ll see how that goes.
My new favorite recipe! Can’t wait to fire up the smoker this weekend!
Good job
Bravo!!!
Cheers from Ontario 🤹♂️
Capers, lest we forget! An absolute must ingredient for proper Bagels - along with Nova Lox, slice raw red onion and tomato
I'm impressed. I saved this video.👌
Just pulled mine off the smoker and had lox and bagels for breakfast, amazing! Your detailed instructions made this so simple. Lox has always been a special occasion food because it is so expensive, this changes everything! Thanks for the great video. I live by a lake stocked with trout, I'm going to try this with trout next time I catch a few.
Comments like these are what keep us going. Glad you enjoyed it and I’m already drooling about your trout.
How did the trout turn out? I have a chunk of salmon and trout curing right now. Will be ready to smoke monday
Wow 👌👍👍👍👍
Omg i cant wait
Just *mouthwatering* !!! Thanks from NYC ! *~:)
I'll be trying this on a smaller piece of Salmon , thank you for sharing. A Lox/Nova Sandwich breakfast is easily $10 I could make my own and have Lox (No smoker) all week at the fraction of what it would have cost me.
You bet. So much cheaper to do this yourself!!
,looks very good.
Thanks! I can honestly say it was
I’m smoking a duck and a piece of salmon now hot smoke - can’t wait to try your nova.. though I don’t think a buggy cord would keep the bear away.lol
If you’re trying to keep the bears away I think you’re gonna need to upgrade to military grade steel!
Yummy
I'm a big fan of this just wish I ate it more....
Thanks
Good evening. Thanks for the great video. I want to learn cold smoking and i understand that you dont need to put cured salmon in fresh water to make it less salty... Is the way we cure pork for example is the same? what is the proportions of salt/sugar/weight? do we need to put already cured meat into fresh water overnight or just do same process as u showed on salmon? thank u for answering
Thank you for this fantastic video and recipe. I have made it several times. Most recently, I found that after curing for 48 hours, the thinner end of the fish, towards the tail, is cured to the point of being almost jerky like. At the same time, the thickest part of the fish is more like the way that salmon or lox should look. Is there something different that I should be doing?
when I cured my salmon, we poked holes in the skin side of the plastic wrap, placed it skin side down on a cooling rack, and set the rack in a rimmed cooking sheet. We used juice bottles, which is what we had on hand, to weight it down. This made clean up so much easier as the juices collected in the pan. We are waiting for a few more weeks for the wild salmon to come into season and will be trying your recipe! Can't wait!
Sounds great. Looking forward to hearing about how our recipe goes on the wild salmon.
you can tell when he start drooling right about 11:26 lol
nice job. just the way my grandma taught me. ;)
Thanks Randie! 🙏
You make awesome videos
Thanks Nathan. I really appreciate the feedback 👊👊👊
Fantastic video! I've done my own cold cured salmon but I love smoked Nova Lox, it's too hot here right now in the south but bookmarked for giving it a shot in the fall.
Also, if you do this again would be interested in your thoughts on removing the skin before the curing, and/or before smoking if it results in any different end-product, or if it makes slicing the final pieces any easier? Thanks again
Thanks for the feedback. Maybe we should try some Nova Lox experiments 😁 along the lines of the steak experiments we’ve been doing.
I've made lox a variety of times and did a few A/B experiments with curing skin on vs skin off. Skin off is much quicker and a more even cure. The cure is also greater with skin off because the cure mixture doesn't have to penetrate skin. The greater cure keeps the lox in the fridge for a longer period of time. The lox that came from the skin off lasted longer in the fridge without starting to get an off flavor. I much prefer skin off.
During the first step with the salt and sugar I like to tilt everything about 15 degrees so the liquid can drain off away from the fish
Thanks for the great video and explanation. Do you think the salmon fillets from Costco are high quality enough to use? They have both farm-raised and wild-caught sockeye salmon fillets.
I suspect they'd be fine to use. It's what my Mother-in-law goes for.
I appreciate you showing each step. And You have the best recipe. Thank You Sir. I subscribed. Stay safe and healthy. I have a question the next time you make it would you show how you would put the capers what kind of cream cheese and what kind of bagels you would use no rush just sometime if you were to do it again would you show that please.
Good idea Brian and welcome to the channel.
Everything bagel, homemade cream cheese or Philadelphia cream cheese, capers on the cheese( think of salt when you add the capers or rinse the capers before adding) , red onion, then the sliced salmon. Enjoy
Well u certainly got me salivating. 😋
Must try!!! 😁 So, can just half a tube of hickory pellats lasts 12 hours😳? What outside temperature are we talking here please? Nite time here is only 10°C to 14°C😁.
Great video. Thank you.
I wonder if sugar free option is possible. going to try
You bet. We have the sugar free video on our channel too. ruclips.net/video/QtzX0NcdVOM/видео.html
10 out of 10
What type of Salmon is best to use? Atlantic, sockeye, coho etc?
How cold does it need to be outside
Just a question! Do you set the smoke to a specific temperature, or you just literally just smoke the salmon with the tube's pellets? I'd appreciate it. I've go the salmon, but want to know for sure about the last process. Thank you much!
4:08 Thank you, Thing!
also the "juice" can be used in baking :)
Great Video, I live in Arizona and want to know if I can do this cold smoke over night with the heat in the 80's. Or do it over the winter and how long can the Salmon last after it's been smoked? thanks.
I’ve cold smoke salmon in the summer months, what you can do is add a Tupperware with some ice in the bbq to keep the fish cold while you fold smoke it
I've done this twice with sockeye salmon and it came out incredibly delicious! I also like smoked white fish like cod haddock Herring Etc. Is there any safety concern using this procedure for a cold smoke on whitefish? I'm getting varied answers all over the place. To me it seems that a fish is a fish is a fish, and the risk of cold smoking anything will be the same from one fish species to another.
you didn't have to refill the pellets at all ? mine only burns for like 5-6h at a time.
Hi. Thanks for the video. You said 24hr smoke? I'm looking to purchase a smoke tube, most say they last 5 hrs I'm assuming full. You only half filled yours and said 24hrs. Are you refilling it? How do you get half to last 24hrs? Thanks so much.
Great step-by-step guide! Question: Did the pellets in the pellet tube smolder the entire 12 hours? Or, did you need to add more in between to get the full 12 hours?
I had to refill it twice.
Where to get the smoker tube ?
@@dewiharmina5105 Amazon
I live in Alaska so I make my lox from kings I catch. I will also use silver salmon but king is best. After salmon season I will have 40 or 50 pounds in the freezer also I vacuum seal it while curing
it looks great, and sounds easy enough. Question though. He says to use a 1/4c for every 2 lbs, but uses 1 cup of each. The math doesn't add up. Please confirm!
I have the same tube and pellets and did the same cure process, but why my salmon ended up "hot smoked" instead of cold 😩
Quick question the description cold smoke tube says the smoke only last about 5 hours tops, do you keep refueling the smoke tube or let it be? Thanks looking forward to trying this recipe.
I refilled it a couple of times. It just depends on how much smoke flavour you’re looking for in the fish.
@@BBQandBottles thanks! Definitely gonna be a fall/winter smoke so that I can monitor it during the day hahaha.
I always love the “slimy” lox. How do you get it to come out as such?
Less salt / reducing curing time. Use some nitrate salt for safety. Smoke in the winter are really low temps (40s F). Do at your own risk.
I'm trying this very soon and I can't wait for the smell of that Smoky salmon. I'll write an update
Yeah, let us know how it turns out. Send us a picture of it on Instagram too and we’ll give you a shoutout there... or send it to bbqandbottles@gmail.com. Good luck!!
Hi! Loved the Video . How do I cook salmon on gas grill? Temperature? How long would I cook it for? Is hickory what is tradionally used?
I usually go with a low heat of around 300F on the gas grill and cook it until you hit an internal temp of 145F. Time depends on the size of your fillet
Great step-by-step video, I followed your recipe, just put the fish in the fridge to cure.
Do you think there’s any diminished quality (or heightened health risk) if I cure for 36 vs. 48 hours? I’d like to smoke tomorrow night overnight looking @ weather etc.
Thanks!
Nope, you’ll be fine either way. It will just be a little less cured and salted the shorter you go.
Does this technique work with skinless salmon and farm raised?
Great job! But, I beg to differ on one point. I’m quite sure I could put quite a dent in a fillet of that size. Only about half would make it past the cutting stage! Lol
is there an indoor electric cold smoking machine I can buy for small batch salmon?
Does your traeger have a cold smoke setting ?
That looked amazing, thank you! Question - Can you use Swerve brown sugar instead of regular brown sugar? My wife and I follow a Keto lifestyle. Thank you.
I don’t see why you couldn’t Richard. You can also leave out the sugar entirely - we’ve done that before.
@@BBQandBottles if I leave out the sugar should I substitute an equal amount of salt?
No, I’ve left out the sugar entirely and it was fine without any other adjustment. The flesh of the fish doesn’t quite firm up the same way as regular lox does though.
Can I use a few drops of liquid smoke during the curing process if I don't have a smoker? Or would that affect the taste too much compared to cold smoking it?
There have been a few comments here of people using liquid smoke and it turning out fine so I think you'd be okay using it.
I’ve used the same smoke tube many many times and the amount of pellets he used never generates more than an hour or two of smoke for me.
When I stuff it full, I can get 4-5 hours of smoke.
Interesting. I have the same tube and just tried it for the first time in my grill. Just a dry run to see how the temp holds and how long it went. I didn't fill it all the way and it ran for like 5 hours. I'm sure the _type_ of wood you use matters too. I'm giving Alder a try.
I can do this without the top of the line Traeger on just regulat BBQ right? If I buy the pellets and the pellet box or whatever?
You bet!
If I don't have flamethrower will a lighter work?
what is the temperature you aim for inside the fish ? Thanks
There isn’t a temp you’re going for. It’s a cold smoke so the cooking was done via the brine at the start before it ever even hit the grill.
Great video. You spoke as how to smoke overnight if weather is cool but, what about summer when temps during day is 90+ and nights are 80+ degrees? What is your suggestion for those situations for cold smoking?
I’d suggest hot smoking.
@@BBQandBottles Thanks a million!
Well, I'm about to find out if I have a solution because it's around 90 right now and will be tomorrow. I've cured my salmon and because it's too late in the day, will let it sit in fridge overnight. First thing in morning, I will start my smoker and put the salmon in with a bag of ice in the water tray. Because the smoker doesn't need to be opened to add wood chips, I am hoping to have created a mini fridge. Will add some more ice later in the day. fingers crossed. UPDATE: ten pound bag of ice did the trick. I never opened the door but felt the outside of the smoker and it felt cool. Cool!
@@ronvavra Yeah I tried this yesterday (temps over 90,) and it didn't work out so well, but I didn't use ice. I'm gonna wait for late fall to see what can be accomplished.
Is there anything else you can use besides sugar?
Solo bravo bravo bravo im gone Do It x Christmas t.y.
Hi, how did you get the smoke tube to last for 12 hours?
I reloaded it a few times.
@@BBQandBottles also, how cold was the inside of that smoker. I know you said it stays cold where you're at in late spring, but does it have to be refrigerator temperature if you are cold smoking for more than four hours?
Did you take the pin bones out?
Thank you
what temperature do you smoke it at. you say cold smoke, but what temp in F ?