I cold smoke salmon all the time. I'm on the west coast of Canada so it is abundant here. Leaving in a brine for over 24 hours you run the risk of the salmon being too salty. Also it is important to use course salt, not table salt. I've made that mistake when I first started doing this. And as far as smoking it for over 8 hours is unnecessary. The smoke overpowers the salmon. Your cold smoked salmon should only be smoked for no more than 4 hours. That is how I have achieved my most success with many compliments from my friends and family who have consumed it.
While you are cold smoking, throw two or three or more mozzarella balls in and smoke them too. Then use the smoked salmon and mozzarella to make the absolute best pizza you will ever eat.
Great video, I like to make slashes in the skin, also add star anise to the cure mix and place the salmon on a bed of the feathery anise leaves also some over the top while curing maybe some Rosemary I live in California so it's readily available, these steps add a whole other level of flavor. Also, if your salmon still has the belly make sure you trim that off makes great poké. Try some without smoking if you do it with the anise it's really delicious freshly cured no smoke as well.
Seems like a very long smoke time. I do mine for just 4 to 6 hours and consider that the light smoke flavor doesn't overwhelm the salmon. But to each his own.
Nice instructional video. Thanks for making it. I was a little nervous for your fingers when you were slicing towards them, but you were confident and that's the key, lol. Hell, I did the exact same thing in my recent video on fileting white bass and I went to culinary arts school. 🤪
That looks very oversmoked to me, almost taking it into jerky territory. Not saying that's a bad thing, but smoked salmon should still be soft and pliable, with pink as the dominant colour. Also, you should never use iodized salt for curing, the metallic flavour will be noticeable through the smoke. Kosher, or pickling salt is the way to go, or a seawater brine if you live by the coast.
Agreed.... I'm guessing the outside temperature was too high to allow him to "cold" smoke the salmon properly. The amount of time he smoked it was also an issue as the longer smoking time almost cooked the fish.
@@burneggroll yes, pickling salt is VERY fine grain and has more sodium per serving than kosher salt. What’s nice about pickling salt it it’s fast penetration and ability to dissolve quickly. Rule of thumb is to always taste your salts so you know how each one will impart flavor into foods.
