These last two days I tried a sugar and salt cure for a piece of salmon with some additional seasonings. After 2 days in the fridge I put it in the oven at 220 f to dry it slightly. It appeared to have cooked and crumbled, tasted great but would not slice'
Any thoughts on the finishing process
Are you rinsing the fish and allowing it to dry at room temperature for a few hours? This should be done until you see a dry, shiny sheen to the flesh. Then it goes into the smoker or oven.
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I agree you have to dry it and smoke at a low temp. I always used 155 because that is what the old Luhr Jensen smokers were at.
The pellicle that Dave mentions is important. My description would be that it looks like it has been lacquered and needs to be rinsed again, but don't rinse of course.
Brown sugar and soy make a good combination along with the salt. Softer smoke seems to work best, alder is very good if you can get it. I would never use mesquite, to harsh for salmon.
140 is the given target temperature.
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I've been struggling with your use of the term, "slice". Generally speaking, fish flakes and doesn't really slice. Salmon sliced as Lox is, I believe, sliced in the raw state and paper thin. What were you trying to achieve?
Super_Dave wrote: I've been struggling with your use of the term, "slice". Generally speaking, fish flakes and doesn't really slice. Salmon sliced as Lox is, I believe, sliced in the raw state and paper thin. What were you trying to achieve?
Cold smoked or cured salmon such as Gravlax, lox or Nova lox is generally sliced very thin.
Hot smoked salmon can be sliced in thick slices but is likely to flake.
I use a 10" thin flexible blade very sharp knife....but the rub is that I learned how to cut lox from New York deli professionals when I was about 15 years old. I have worked in deli's where my only job was cutting lox/smoked salmon.
Now I am 75 and I make gravlax and cut it perfectly.....yummy!
I use a hand pounded high carbon steel sushi knife I purchased in Japan in the 1984 period. It takes a razor edge and can slice very very thin. Sharpen one side only. When I get the cold smoke process right slicing should occur
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