1. Prepare fish, as described in the preparation page.
2. Brine 1/2-inch thick fillets for 1/2 hour. 1-inch fillets for 1 hour and 1 1/2-inch fillets for 1 1/2 hours.
3. After brining, rinse the fish briefly in cold running water.
4. Place the fish skin-side down on greased racks in a cool place to dry.
5. Let fish dry for 2-3 hours until a shiny skin, or pellicle has formed on the surface.
6. Place the fish in your smoker.
7. The temperature should be about 70-80 degrees (F). A temperature above 80 will cook your fish.
8. Smoke at 70-80 degrees for 1-3 days.
9. After smoking, a rub of vegetable oil will give your fish a shiny look.
10. In the refrigerator, your lox will last 1 to 2 weeks, or longer if frozen. |
