I'm making salmon Lox in my fridge - GoFuckYourself.com

blackmonsters · 12-03-2014, 08:14 AM

I'm trying this for the first time.
I will wait until tomorrow to open it up and try it.
I'm using this method :

https://www.youtube.com/watch?v=gMIfvgLZVwg

Anyone done this before?

CaptainHowdy · 12-03-2014, 09:05 AM

I recently cured a small piece of meat that way, it was good ...

CurrentlySober · 12-03-2014, 09:09 AM

i cant afford a fridge...

blackmonsters · 12-03-2014, 07:01 PM

I couldn't wait anymore so I just open it and sliced it up.
I let it sit for 18 hours though.

Results : Unbelievable!

I think I will let it cure for 48 hours next time though because the top layer of fish is insane good.

I don't think I'm saving any money over buying pre-made lox but it doesn't matter;
the taste is good enough to keep doing it this way.

I used parsley flakes instead of dill because I didn't have any dill; but it worked great.

Far-L · 12-03-2014, 08:31 PM

Quote:

Originally Posted by blackmonsters

I couldn't wait anymore so I just open it and sliced it up.
I let it sit for 18 hours though.

Results : Unbelievable!

I think I will let it cure for 48 hours next time though because the top layer of fish is insane good.

I don't think I'm saving any money over buying pre-made lox but it doesn't matter;
the taste is good enough to keep doing it this way.

I used parsley flakes instead of dill because I didn't have any dill; but it worked great.

Recommend mustard seed with dill...

blackmonsters · 12-03-2014, 08:44 PM

Quote:

Originally Posted by Far-L

Recommend mustard seed with dill...

Will try next time.
Will definitely be many next times with this too!

AmeliaG · 12-04-2014, 02:35 AM

Quote:

Originally Posted by blackmonsters

I'm trying this for the first time.
I will wait until tomorrow to open it up and try it.
I'm using this method :

https://www.youtube.com/watch?v=gMIfvgLZVwg

Anyone done this before?

Wow! That looks simple and delicious! Thanks for posting.

just a punk · 12-04-2014, 03:13 AM

Quote:

Originally Posted by blackmonsters

I'm making salmon Lox in my fridge

Personally I'm afraid to eat that, because it's really dangerous. That's only IMHO of course

Barry-xlovecam · 12-04-2014, 05:24 AM

Will it work without the added sugar (or a smaller ratio of salt:sugar)?

Lox is no more dangerous than sushi ...

EddyTheDog · 12-04-2014, 05:28 AM

Quote:

Originally Posted by Barry-xlovecam

Will it work without the added sugar (or a smaller ratio of salt:sugar)?

Lox is no more dangerous than sushi ...

Safer than sushi - Salt curing kills almost anything...

CaptainHowdy · 12-04-2014, 06:20 AM

blackmonsters · 12-04-2014, 07:01 AM

Eating more now.

So good!

EddyTheDog · 12-04-2014, 07:03 AM

Quote:

Originally Posted by blackmonsters

Eating more now.

So good!

With cream cheese in a bagal?..

blackmonsters · 12-04-2014, 07:13 AM

Quote:

Originally Posted by CyberSEO

Personally I'm afraid to eat that, because it's really dangerous. That's only IMHO of course

Eating lox would be way safer than regular sushi I think.

blackmonsters · 12-04-2014, 07:16 AM

Quote:

Originally Posted by EddyTheDog

With cream cheese in a bagal?..

I did just now but you so do not need cream cheese with fresh lox like this!

Just cover plain bagel with this lox and you're done.

seeandsee · 12-04-2014, 07:21 AM

what the fuck is this?

PR_Glen · 12-04-2014, 07:28 AM

Quote:

Originally Posted by CyberSEO

Personally I'm afraid to eat that, because it's really dangerous. That's only IMHO of course

cured meat isn't the same thing, its a form of preserve that has been around for centuries. but sushi in general is pretty safe too. Consider how many people in the US alone eat that these days.

from your link: "Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S."

blackmonsters · 12-04-2014, 07:29 AM

Quote:

Originally Posted by Barry-xlovecam

Will it work without the added sugar (or a smaller ratio of salt:sugar)?

Lox is no more dangerous than sushi ...

I'm pretty sure that you can totally skip the sugar but it will change a little of the taste.

I probably should mention that I used liquid smoke.
That's some powerful stuff.
I brushed the fish with a light coat as my first step.

So that counts big for the flavor I got.
I also used cayenne pepper instead of black pepper.

Hmmmmmm, after considering my deviations of ingredients I will consider that maybe I made "Dred Lox".

blackmonsters · 12-04-2014, 07:32 AM

Quote:

Originally Posted by seeandsee

what the fuck is this?

So, you have no, and I mean NOoooooo friends in New York City.

Alexlecomte · 12-04-2014, 08:11 AM

It looks tasteful. In France we also cook salmon in the dishwasher eheh no kidding. It's easy to do and it preserves the natural vitamins. 9-12 mns and it's ready.

just a punk · 12-04-2014, 08:40 AM

Quote:

Originally Posted by EddyTheDog

SSalt curing kills almost anything...

just a punk · 12-04-2014, 08:42 AM

Quote:

Originally Posted by blackmonsters

Eating lox would be way safer than regular sushi I think.

I don't eat such from a raw fish meat. Only rolls w/o fresh fish in them.

just a punk · 12-04-2014, 08:44 AM

Quote:

Originally Posted by PR_Glen

cured meat isn't the same thing, its a form of preserve that has been around for centuries. but sushi in general is pretty safe too. Consider how many people in the US alone eat that these days.

Have no idea about the US people, but MOST of Japans (something up to 80%) are infected with various parasites from the sea.

blackmonsters · 12-04-2014, 11:16 AM

Quote:

Originally Posted by CyberSEO

Have no idea about the US people, but MOST of Japans (something up to 80%) are infected with various parasites from the sea.

Well if that's true then apparently these parasites make people lean and smart as shit.
So the down side of getting infected would be??????

blackmonsters · 12-04-2014, 11:20 AM

Quote:

Originally Posted by CyberSEO

Have no idea about the US people, but MOST of Japans (something up to 80%) are infected with various parasites from the sea.

I just did a parasite cleanse like this a couple months ago.

https://www.youtube.com/watch?v=P1K-mbbLltE

just a punk · 12-04-2014, 11:22 AM

Quote:

Originally Posted by blackmonsters

Well if that's true then apparently these parasites make people lean and smart as shit.
So the down side of getting infected would be??????

michael.kickass · 12-04-2014, 11:29 AM

I cant afford a salmon.

blackmonsters · 12-04-2014, 11:29 AM

Quote:

Originally Posted by CyberSEO

WTF!

That has nothing in it about parasites!

Got me on that one.

blackmonsters · 12-04-2014, 11:45 AM

Quote:

Originally Posted by Far-L

Recommend mustard seed with dill...

It's a done deal.
I just wrapped up a second batch with yellow mustard seed and dill weed.

I've got one piece of fish with the mustard seed and one without so I can compare.
Will let them cure for 48 hours this time.

Checked the price per pound (pre-made/homemade lox) and yeah, I am saving money.
Cost is about half.

I saved the outer skin after curing; gonna fry it ghetto style with some corn meal.

just a punk · 12-04-2014, 11:55 AM

Quote:

Originally Posted by blackmonsters

That has nothing in it about parasites!

Indeed it has

SekobA · 12-04-2014, 02:44 PM

i would like to try some!

TrafficGoldmine · 12-04-2014, 03:36 PM

Homemade Lox ftw

brassmonkey · 12-04-2014, 03:43 PM

Quote:

Originally Posted by CurrentlySober

i cant afford a fridge...

you like your shit warm right? your ass is the oven enjoy

atom · 12-04-2014, 03:58 PM

Quote:

Originally Posted by blackmonsters

I'm trying this for the first time.
I will wait until tomorrow to open it up and try it.
I'm using this method :

https://www.youtube.com/watch?v=gMIfvgLZVwg

Anyone done this before?

I love lox but there was so much cross contamination going on in this video I couldn't get past that.

sandman! · 12-04-2014, 04:03 PM

freecartoonporn · 12-04-2014, 09:21 PM

Quote:

Originally Posted by blackmonsters

I let it sit for 18 hours though.

damn, everytime they tell to refrigerate/marinate it for x hours, i say fuck it and do it right away, i just cant wait ..

CaptainHowdy · 12-05-2014, 06:54 AM

Quote:

Originally Posted by blackmonsters

So, you have no, and I mean NOoooooo friends in New York City.

blackmonsters · 12-09-2014, 07:48 PM

Quote:

Originally Posted by atom

I love lox but there was so much cross contamination going on in this video I couldn't get past that.

When I watched the video again I had to agree.
The cutting board debacle became comedy when scrutinized.

blackmonsters · 12-09-2014, 07:59 PM

Quote:

Originally Posted by Barry-xlovecam

Will it work without the added sugar (or a smaller ratio of salt:sugar)?

Turns out that most people are going to need the sugar unless they like really salty fish.
I cut out 3/4 of the sugar on the last batch and it was good but zero sugar is probably not.

Big difference between 18 hour and 48 hour cure.
Both have their special goodness though.
Newbs should probably do 48 hours to get a firmer fish.

Just wrapped up another batch an hour ago.
I'm totally fascinated by the process and how good the fish comes out.

Barry-xlovecam · 12-30-2014, 08:56 PM

I finally got around to doing this.

Just used a frozen (thawed out) Pink Salmon, wild caught fillet, from Kroger.

Just salt and some dill, 36 hour cure -- I thought it came out just fine "no sugar added"

Good idea

Phoenix · 12-30-2014, 09:15 PM

You make a lot of good food

Barry-xlovecam · 12-30-2014, 09:17 PM

Quote:

Originally Posted by Barry-xlovecam

I finally got around to doing this.

Just used a frozen (thawed out) Pink Salmon, wild caught fillet, from Kroger.

Just salt and some dill, 36 hour cure -- I thought it came out just fine "no sugar added"

Good idea

** forgot a little liquid smoke flavor

WDF · 12-30-2014, 09:42 PM

Quote:

Originally Posted by seeandsee

what the fuck is this?

Food Prep with BlackMonsters

Quote:

Originally Posted by blackmonsters

WTF!

That has nothing in it about parasites!

Got me on that one.

He eats a truck stop mensroom vending machine egg salad with bugs that make him healthy and intelligent in it.

Quote:

Originally Posted by Barry-xlovecam

** forgot a little liquid smoke flavor

The mustard and dill are great but the liquid smoke adds the "Bam" to it.

Barry-xlovecam · 12-30-2014, 10:34 PM

Quote:

Originally Posted by WDF

The mustard and dill are great but the liquid smoke adds the "Bam" to it.

Definitively "cooking with modern chemistry" and not for a low-sodium diet -- I won't need any salt for a week

LOL

fappingJack · 12-31-2014, 04:41 AM

Delicious. Cheers

blackmonsters · 12-31-2014, 09:54 AM

I got to take two weeks off; I overdosed on this shit!

JIBCONTENT · 12-31-2014, 01:10 PM

gotta love Lox!

blackmonsters · 07-16-2015, 07:30 PM

Update :

Making lox again from one of these sockeye salmon fillet

Oh man does this fish look good; it's so red like this :

I keep smelling my fingers after touching the fish to make it.

geedub · 07-16-2015, 08:10 PM

Heck yea. Wild caught?

blackmonsters · 07-16-2015, 08:28 PM

Quote:

Originally Posted by geedub

Heck yea. Wild caught?

Those pics are for illustration only.
That's not my catch, I went to the grocery store.

12-03-2014, 08:14 AM	#1
blackmonsters Making PHP work Industry Role: Join Date: Nov 2002 Location: 🌎🌅🌈🌇 Posts: 20,135	I'm making salmon Lox in my fridge I'm trying this for the first time. I will wait until tomorrow to open it up and try it. I'm using this method : https://www.youtube.com/watch?v=gMIfvgLZVwg Anyone done this before? __________________ You mad as fuck because you suck. You have no life.

12-03-2014, 09:05 AM	#2
CaptainHowdy Too lazy to set a custom title Industry Role: Join Date: Dec 2004 Location: Happy in the dark. Posts: 91,992	I recently cured a small piece of meat that way, it was good ... __________________ Enroll in the SWAG Affiliate Asian Live Cam Program and get free quality link-backs! Email Tjeezers to Get those links up ASAP! --> TJEEZERS.Cam

12-03-2014, 09:09 AM	#3
CurrentlySober Too lazy to wipe my ass Industry Role: Join Date: Aug 2002 Location: A Public Bathroom Posts: 38,121	i cant afford a fridge... __________________ My AI Handywork... My Dream Gal... XXX 👁️ 👍️ 💩

12-03-2014, 07:01 PM	#4
blackmonsters Making PHP work Industry Role: Join Date: Nov 2002 Location: 🌎🌅🌈🌇 Posts: 20,135	I couldn't wait anymore so I just open it and sliced it up. I let it sit for 18 hours though. Results : Unbelievable! I think I will let it cure for 48 hours next time though because the top layer of fish is insane good. I don't think I'm saving any money over buying pre-made lox but it doesn't matter; the taste is good enough to keep doing it this way. I used parsley flakes instead of dill because I didn't have any dill; but it worked great. __________________ You mad as fuck because you suck. You have no life.

12-04-2014, 06:20 AM	#11
CaptainHowdy Too lazy to set a custom title Industry Role: Join Date: Dec 2004 Location: Happy in the dark. Posts: 91,992	__________________ Enroll in the SWAG Affiliate Asian Live Cam Program and get free quality link-backs! Email Tjeezers to Get those links up ASAP! --> TJEEZERS.Cam

12-04-2014, 05:24 AM	#9
Barry-xlovecam It's 42 Industry Role: Join Date: Jun 2010 Location: Global Posts: 18,083	Will it work without the added sugar (or a smaller ratio of salt:sugar)? Lox is no more dangerous than sushi ...

12-04-2014, 07:01 AM	#12
blackmonsters Making PHP work Industry Role: Join Date: Nov 2002 Location: 🌎🌅🌈🌇 Posts: 20,135	Eating more now. So good! __________________ You mad as fuck because you suck. You have no life.

12-04-2014, 07:21 AM	#16
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12-04-2014, 08:11 AM	#20
Alexlecomte AlexLecomte - JuicyAds ! Industry Role: Join Date: Jul 2012 Location: CE- Brazil Posts: 304	It looks tasteful. In France we also cook salmon in the dishwasher eheh no kidding. It's easy to do and it preserves the natural vitamins. 9-12 mns and it's ready. __________________ Alex Veils \| 7 Veils - Social Media Marketing services

12-04-2014, 11:29 AM	#27
michael.kickass Too lazy to set a custom title Join Date: Mar 2009 Posts: 11,039	I cant afford a salmon. __________________ NICERATIOS - $30 PPS - 50% Rev Share - 5% WM Referral - High Converting Sites! Any questions about your NICERATIOS account? Vanessa will take care of you: [email protected] Looking to expand your business in general, maybe sell your sites? Contact me: [email protected]

12-04-2014, 02:44 PM	#31
SekobA Too lazy to set a custom title Industry Role: Join Date: Oct 2008 Location: 567721649 Posts: 12,150	i would like to try some! __________________ Best Affiliate Program Available Start Promoting 25% REV-SHARE

12-04-2014, 03:36 PM	#32
TrafficGoldmine Confirmed User Industry Role: Join Date: Dec 2013 Location: USA Posts: 323	Homemade Lox ftw __________________ http://hookup.cash

12-04-2014, 04:03 PM	#35
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12-30-2014, 08:56 PM	#40
Barry-xlovecam It's 42 Industry Role: Join Date: Jun 2010 Location: Global Posts: 18,083	I finally got around to doing this. Just used a frozen (thawed out) Pink Salmon, wild caught fillet, from Kroger. Just salt and some dill, 36 hour cure -- I thought it came out just fine "no sugar added" Good idea

12-30-2014, 09:15 PM	#41
Phoenix BACON BACON BACON Industry Role: Join Date: Nov 2002 Location: Poems everybody, the laddie fancies himself a poet Posts: 35,457	You make a lot of good food __________________ Skype Phoenixskype1 Telegram PhoenixBrad https://quantads.io

12-31-2014, 04:41 AM	#45
fappingJack So Fucking Banned Industry Role: Join Date: Dec 2014 Location: somewhere down the road Posts: 2,172	Delicious. Cheers

12-31-2014, 09:54 AM	#46
blackmonsters Making PHP work Industry Role: Join Date: Nov 2002 Location: 🌎🌅🌈🌇 Posts: 20,135	I got to take two weeks off; I overdosed on this shit! __________________ You mad as fuck because you suck. You have no life.

12-31-2014, 01:10 PM	#47
JIBCONTENT Confirmed User Industry Role: Join Date: Dec 2014 Posts: 331	gotta love Lox!

07-16-2015, 07:30 PM	#48
blackmonsters Making PHP work Industry Role: Join Date: Nov 2002 Location: 🌎🌅🌈🌇 Posts: 20,135	Update : Making lox again from one of these sockeye salmon fillet Oh man does this fish look good; it's so red like this : I keep smelling my fingers after touching the fish to make it. __________________ You mad as fuck because you suck. You have no life.

07-16-2015, 08:10 PM	#49
geedub Confirmed User Industry Role: Join Date: Jun 2005 Location: concrete jungle Posts: 3,487	Heck yea. Wild caught? __________________ Reliable web host that actually cares, tell em geedub sent ya. Vacares