This is really awesome! Thanks for sharing! Been looking to learn how to make cold smoked salmon. Definitely gonna try your recipe this weekend. I have a feeling it'll be... Just Like Heaven!
Been wondering if possible at home. I like hot smoked (kippered) but this will be great addition. Like your music choices btw. Subscribed to your channel man. Hope to see more.
Here's a great trick, if you put some weight on the salmon while it's in the cure your resulting product is called gravlax . It doesn't need any further processing (other than the rinsing and air drying) and is delightful. Great for those guests that don't care for the smoke flavor.
I’m in the middle of dry salting some larger trout… going to probably kipper most of them but might experiment cold smoking one (it’s been a while) …the book i’m using has an alternative Scotch rum sugar cure… after dry salting one day, wash off then a 6 hour “drain” or drying off time in fridge with nothing, then olive oil for 6 hours, wipe off with rum, then apply brown sugar 6 hours (minimum) …wipe off , apply oil then 6 hours again (I’m actually at 14 because of schedule) then smoke.
hi there, I like that your recipe doesn't have sugar in it. I wonder why do we need to rinse the salmon after the first rub? Can I just leave it for 2 days instead? Thanks!
Hi, I’m interested to try this, may i know after we make this smoked salmon, if I vacuum sealed and keep it in the fridge (-20c degrees), can it be last long up to 1 year? Thanks🙏
Dude, this is great! I'm doing this, only thing this...only thing is where do I find ocean caught salmon in Georgia? I'll find some somewhere. Thanks for the instructions and recipe.
A few other vids insist upon a weight press upon the salmon during the curing phase but, also their cure sits for far less time than yours. By chance, is the use of the weights expediting the curing process? I am keen to know! Wholly sensible to see that you apply a cure a second time. A proper smoked salmon is pure bliss
@@DishesandFishesmany thanks for yours. Yes, I am sure the final product was lovely. Sadly, smoked fish, in general, is very under-appreciated. Smoked Sturgeon, Sable, Whiting. Haddock, Kippers et al! Our European brothers and sisters must teach us more about the virtues of smoked fish
Looks amazing! After watching your video, I tried doing it myself. However I used wood pellets and pellet tube to cold smoke it. The temperature was very low as it should be but when after about 10 to 12 hours the salmon looked like it was hot smoked. Any idea on why that might have happened? Trying to see what i need to do different. Thanks!
Hi, I have a question. How many hours with salt day one and day two. I did it 24 hours and again 24 hours, and the result was beautiful but too salty on the thinner parts and salty in general. I used the same salt as you and I wrapped identical. After first day came out a lot of liquid after cut the wrap, maybe I need to wrap it and open holes to drain? or less hours?
Put more salt on the thicker parts and less on the thinner . Doing a whole side makes for a beautiful presentation but for easier salting you might want to try “evening out” pieces…perhaps “kippering” thinner , smaller pieces
If you don’t have a big enough vacuum sealer, then use a vacuum bag for putting clothes in and use your vacuum to suck the air out. not perfect but it works 👍😀
After cold smoking, is it better to wrap the entire salmon and thin slice as you go or slice and wrap in small batches? I ask as someone who uses each salmon over 2 weeks and by the end I’ve mostly jerky 😮
I wrapped small batches, and froze them. Then when I wanted I took a small batch out, sliced and ate the entire thing. Had salmon for thanksgiving, Christmas, new years, st Patrick’s, etc
Thanks!!! About to try Batch 3 which is wild Salmon vs the Farmed of my 1st. Tries. Living 1000 miles from water is a drag but equals the 2700 miles from a Real Bagel.@@DishesandFishes
Help, I've got a premade (it seems), it says cold smoked artic char from the market and I don't know how to safely prepare and consume it. I've for now stuck it in the freezer where it's been for about 4 hrs now. Do I just take it out and it's ready to eat or do I need to cook do other things to it?
I’d say they probably did what I did in this video, to the Arctic char. Guessing it’s pre sliced already. Take a taste see if it tastes Smokey. If it does, throw it on a bagel
@@DishesandFishes I am so confused now. I ordered cold smoked and after a closer inspection I found the label says Hot (however the hot part was crossed out just enough to barely see) smoked. So I don't know what the deal with it is. I'll contact them doubt they are open to respond for days from now. :/ I am new to it all and my first time so I don't even know what smoked tastes like.
@@DishesandFishes It's hard to tell... It's like vacuum sealed, frozen. It is a small junk though has lines that may or may not be just markings (or shallow cuts) and not a full sliced pieces.
I wanted badly to make my own smoked salmon but after watching this video I realized I have to spend 50 dollars and wait 4 days, so will I still make it?? Yes! LOL
I started cold smoking salmon after getting a tour of a smoked salmon facility in Norway. I never knew how easy it was until the Norwegian gentleman giving the tour explained it. Now we NEVER buy smoked salmon from the store. Doing it yourself is cheaper and better! Tip: if you can get your hands on Coho Salmon, DO IT.
@@DishesandFishes LOL, no, sadly...aren't they a Danish territory? We were on mainland Norway the whole time...the smoked salmon facility we got a tour of was near Trondheim. AMAZING country.
LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - Hot or Cold Smoking - for Any Grill or Smoker - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas & Recipes a.co/d/9zOsmhp I been using this one since I made that video.. I like it better
@@DishesandFishes I'm ready to try my cold salmon using your technique. My question is how much of salt and sugar should I mix if I make 1 for first try and even 1 slabs do I have to keep refrigerated in 48 hrs thanks a lot
Is there a trick to getting it real "jucy" every time I had tried it the salmon turned out very dry and tough. Wasn't appealing and taste was alright at best. I've had properly made smoked salmon and it was the total opposite but I'm not sure what I did differently. Also can you use say frozen salmon from the store? Buying the fresh unfrozen salmon tends to be really expensive
@@DishesandFishes oh wow that sucks maybe I'll just go with fresh. Is there any trick to getting that "juicy" aspect to the salmon? I can't seem to get that part down.
Actually unless you are cooking the salmon, salmon needs to be frozen to kill parasites. We also brine and hot smoke fresh salmon, we jar it. But we can't eat it until after it's been pressure cooked or grilled cooking it all the way through. You cannot eat fresh salmon as sashimi, it must be frozen first. Then you can eat it raw after frozen, as long as it is handled correctly before it was frozen.
@Stephanie Gildnes I see that's very interesting. I personally when i was doing this used frozen as it was easy to get but like mentioned above I never could get the juicy taste so to speak in sashimi only jerky like pieces haha. Any recommendations on how to get it more like that then?
OMG all that salt - last time i tred something like this it was way too salty (yes I rinsed) and yiu salt it twice ????? This is like baccala (salted cod )
You washed away all your flavors and added moisture back to the salmon. Then threw it in the fridge to crisp up????? You could have just thrown it in the fridge for 24-48 hrs and it would have crisped over. From a Canadian that knows about not store bought salmon
