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Lox/Gravlax with a little liquid smoke? Anyone tried it/would it work?

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Would that be complete blasphemy? I don't have the equipment for a proper cold smoke and I enjoy the firmer texture of the cured salmon. I have a bottle of liquid hickory smoke that I use in seasoning and what not and thought it might work.

Has anyone tried this? Any ideas on how to go about it?

Thanks.

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  1. I have not tried it, but I'd imagine the worry would be about it getting too smokey too fast. I'd try it, but I'd go for less smoke rather than more, and up it if you need to.

    1. IMVHO, it would be an abomination to use that stuff anywhere, but especially in a cured method with no cooking. l cure mine with just salt, sugar, and alcohol, but on the times l wanted a smoked touch, l added a bit of truly smoked salt. See http://chowhound.chow.com/topics/811115

      4 Replies
      1. re: Delucacheesemonger

        I agree. I would not use it anywhere either. All is not lost, you can get the firmer texture you seek by curing. It's super easy. Is gravlax smoked? I don't think lox are, just cured.

        1. re: Tom from Raleigh

          I've used liquid smoke successfully (in very small quantities!) in braised meat dishes, but would not dream of letting that stuff anywhere near cold-cured fish. Gravlax and nova lox are not smoked dishes at all, they're brine-cured, so why even consider it?

          Many other types of cured salmon are smoked, but cold smoking is a tricky process best not attempted by a novice without adequate up-front research.

          1. re: BobB

            I don't understand the liquid smoke hate. We know it just smoke bubbled through water right? It's really great and very. The taste is very authentic without all the trouble.

        2. re: Delucacheesemonger

          I think it would overpower the fish if not used in just the right amout, but who knows what that is? I'm curious, though, as to why you call it an "abomination," but smoked salt is "true." Both are natural products, made from passing real smoke through the base (one being water, the other salt). Liquid smoke is no less real than smoked salt, isn't it?

        3. Cooks illustrated didn't have anything bad to say about liquid smoke, so realistically, I wouldn't be concerned with using it.

          I have used a tiny amount in my salt/sugar/dill mixture once. I used so little it was undetectable and my husband (I don't really get into gravlax much, but he loves it) said that it's fine without the smoke so don't waste a whole fillet trying to up the smoke content.

          1. Liquid smoke is nothing more than condensed smoke in liquid. When I cold smoke my salmon I end up with a little condensation of guess what? Liquid smoke on the surface of the fish from the ice packs that keep the salmon under 70 degrees. I can't cold smoke in an ultra dry environment here in Florida. Just isn't going to happen.

            My guess is that if used sparingly it would not be so bad and would give you a little bit of smoke flavor on your lox.