Gravlax

[FizzyFish]

[bob_G]

27 mins ago, FizzyFish said:

[Joe G]

Excellent choice, Gordy. Wild Sockeye.

While it cures, will you weigh it down by placing a brick on top? 

 

[FizzyFish]

6 mins ago, Joe G said:

Excellent choice, Gordy. Wild Sockeye.

While it cures, will you weigh it down by placing a brick on top? 

 

come on Joe, a brick??   no i have glass weights..

[Joe G]

10 mins ago, FizzyFish said:

come on Joe, a brick??   no i have glass weights..

Ah, glass fermentation weights.  Cool. 

[PSeggs]

I could eat that stuff by the pound. 

Looks really nice.  

[bob_G]

5 mins ago, PSeggs said:

I could eat that stuff by the pound. 

Looks really nice.  

Me too.  Toasted bagel, cream cheese, a pile of lox, a bit of red onion. It doesn't get any better than that.

[Joe G]

8 mins ago, bob_G said:

 Toasted bagel, cream cheese, a pile of lox, a bit of red onion. 

 

Munched on more than a few of them at Weintraub's back in the day.   

 

Hot pastrami on dark rye ran a close second.

[bob_G]

25 mins ago, Joe G said:

 

Munched on more than a few of them at Weintraub's back in the day.   

 

Hot pastrami on dark rye ran a close second.

Yes we did.  Weintraub's and also right down Water Street at Broadway's.

Be advised, if you ordered the pastrami at Weintraub's, don't make the mistake of asking for a glass of milk like I did.

[Joe G]

13 mins ago, bob_G said:

 

Be advised, if you ordered the pastrami at Weintraub's, don't make the mistake of asking for a glass of milk like I did.

Yep. Exodus 23:19.   

[FizzyFish]

The best part.  Homemade gravlax on homemade pumpernickel  bread..  A little Linie aquavit to wash it down.   

[bdowning]

On 1/7/2023 at 8:33 AM, bob_G said:

Yes we did.  Weintraub's and also right down Water Street at Broadway's.

Be advised, if you ordered the pastrami at Weintraub's, don't make the mistake of asking for a glass of milk like I did.

No problem. Hate milk but could live on gravlax. 

[bob_G]

As much as I like lox, I suck at making it.  Tried it many times, following instructions to the enth degree.   It always comes out edible, but sub par.

This thread will undoubtedly having me trying it again.

[PSeggs]

11 hours ago, bob_G said:

As much as I like lox, I suck at making it.  Tried it many times, following instructions to the enth degree.   It always comes out edible, but sub par.

This thread will undoubtedly having me trying it again.

Never give up!

 

I used to have a really nice cure recipe. But lost it. 

I do remember equal parts kosher salt & dark brown sugar. The spices is where it gets fuzzy.   It wasn't traditional but came out really nice.   I remember pickling spice, star anise & cardamom.  Toasting in a dry pan. Then grinding in a mortar & pestle to a fine powder.  Mixing with salt & sugar.  Piling it on the filets. Then stacking the pans. Rotating the trays 2x a day for 3 days.  Rinsing the cure off and racking them back in the cooler for another 48hrs.  The chef had made a drying rack for them from a cutting board drying rack.  Just widened the spaces between the slats to fit a salmon filet.  

[FizzyFish]

On 1/9/2023 at 5:28 PM, bob_G said:

As much as I like lox, I suck at making it.  Tried it many times, following instructions to the enth degree.   It always comes out edible, but sub par.

This thread will undoubtedly having me trying it again.

What i make is gravlax, not lox.  There is a difference.

i use/like a simple cure:   1/2 cup kosher salt, 1/2 cup raw turbinado sugar, 1/4 cup freshly ground black pepper and lots of fresh dill.   cure for 5 days .  Turning in the middle.