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[Navy Seal Fisherman]

I use Picasa Web. Create an account and upload your pictures and then just post the link.

https://www.google.com/accounts/ServiceLogin?hl=en_US&continue=http%3A%2F%2Fpicasaweb.google.com%2Flh%2Flogin%3Fcontinue%3Dhttp%253A%252F%252Fpicasaweb.google.com%252Fhome&service=lh2&ltmpl=gp&passive=true

[staffy]

Here's is some of the pictures of the lox sockeye,


http://picasaweb.google.com.tw/dixonchu/LoxSockeyeOct32010?authkey=Gv1sRgCOzbp4j3uY_kngE&feat=email#

[Navy Seal Fisherman]

nice, my question is, how do u know when it's done, from a bacterium perspective?

[staffy]

If you let the fish/meat sitting in a place at room temperature for over 2 hours, then you may need to worry about it.
In the whole process except in the smoker, I only let the fish sit under the fan for 1 hour and then put it back to the fridge for around 30 hours.
When the fish is done from the smoker, let it cool down for 20 minutes and vacuum seal it and back to the freezer right a way.

[Steelie1030]

If you want real good lox style sockeye try this recipe out.
One of the guys from the Bradley smoking forum came
up with it.

http://www.susanminor.org/forums/showthread.php?103-The-Best-Smoked-LOX-Style-Salmon

This is all I use to cold smoke Salmon.

Ross

Ross:
I finally tried the recipe and it worked out better than I would have believed. Even the wife loves IT. Can't say thanks enough!!!