Quick & Easy COLD SMOKED SALMON - Easy method Cold Smoked Salmon

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Quick & Easy COLD SMOKED SALMON - Easy method Cold Smoked Salmon
00:00. Introduction
00:50. Salting The Salmon
02:45. Rinsing After Curing
03:30. Drying In The Fridge
04:20. Smoking In the Cold Smoker
06:50. Slicing
08:45. Vacuum Packaging
09:26. Summary.
Quick & Easy COLD SMOKED SALMON - Easy method Cold Smoked Salmon
This method for making Cold Smoked Salmon uses a 500g filet of farmed salmon. I cured this with ordinary table salt and then smoked it in a cold smoker for 48 hours using oak dust.
If you are interested in the cold smoker the link is here
/ www.matroyk.no
www.matroyk.no/
The smoke generator link is here
coldsmoking.co.uk/collections...
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Опубликовано:

30 июл 2024

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Комментарии : 47

@Coldsmoking 2 года назад

If you’d like to know more about FISH SMOKING take a look at the videos I have in my FISH PLAYLIST ru-vid.com/group/PLFG0csw8wik2Z0ewiHK3cIq4A1_UTrjqy

@schzam2604 2 года назад

Been looking for a recipe like this for ages, many thanks. Great guide and video

@Coldsmoking 2 года назад

Glad it was helpful!

@DcaCo123 Год назад

Greetings from North Michigan USA. When I was young I did quite a lot of Salmon fishing on the Great Lakes. I also cold smoked much of my catch. I loved your video as it brought back many memories. It is sad that today many Salmon are farm raised, not the same flavor as wild caught. Thank you so much for making this video, I can almost taste the glory. Again, greetings from North Michigan USA.

@Coldsmoking Год назад

Thank you, i totally agree with you about the difference in flavour between farmed and wild. Much lower fat content, richer flavour and the colour is amazing. 👍👍👍

@KurtisRupnow Год назад

The nice thing about farm raised is that it gives everyone an opportunity to enjoy salmon, not just people lucky enough to be able to catch it out of their back yard.

@Coldsmoking Год назад

@@KurtisRupnow true

@itaco8066 Год назад

Amazing

@Coldsmoking Год назад

Thanks

@JohnSmith-fw5dm Год назад

Thanks for such an excellent video. I'm going to give it a go once I've got the equipment together. What are the best outside temperatures for smoking if, say, I used the cardboard box method?

@Coldsmoking Год назад

ideally you need to keep the temperature within the box below 30°C. Make sure it is in the shade and the outside air temperature is in the low teens if you’re having difficulty with the temperature do it at night.

@georgsoulis4716 2 года назад

Great detailed video! I wanted to ask how long does it last before and after being vacuumed in the fridge? What about the freezer??

@Coldsmoking 2 года назад

OK, Thanks for your comment Georg, The salmon usually lasts 5 days in the fridge and if you vacuum it can go a little longer 14 days typically. If you freeze the salmon you can get well over 3 months. I've had up to 6 months before but my freezer goes to -20C.

@Murder950 Год назад

Great video what type of salt did you use? I have an electric cold smoker should I keep the vent open or closed? Thanks!

@Coldsmoking Год назад

I use pdv salt Matthew but kosher is good too. stay away from anything with iodine in it. this video explains a little more about the salting process. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7WHHcA352Xs.html I always smoke with the vent open. remember that part of the cold smoking process includes drying too.

@Netballman 2 года назад

Definitely going to try this :) Thank you for posting! How long will it keep?

@Coldsmoking 2 года назад

Hi Andy, Thanks for your comment. It will keep in the fridge for 5 days but if you vacuum pack the salmon slices you can freeze it for up to 3 months and hold it in the fridge for 14 days.

@KitesiteBr Год назад

Hi, thanks very much for sharing. I am learning a lot from your channel! Just a question... After you pat dry the salmon, should I take it to the fridge covered in film or in a bag, or just leave the salmon uncovered in the fridge to form the pellicle?

@Coldsmoking Год назад

After curing, rinsing off the salt and patting dry the salmon needs to dry in the fridge so laying on a wire rack without anything covering it will achieve a pellicle in about 24 hours. 👍

@waltzb7548 Год назад

Greetings! A question if you would please. I just cold smoked sockeye salmon fillets using the exact same procedure as my last few batches. Instead of being able to slice and get that silky sort of smoothness it was flaking off. This is the first time I've tried cold smoking with the temperature being around 70 fahrenheit, and it was inside of a metal Weber smokey Mountain which I kept moving around to keep out of the sun. It's not hot smoked but it's really more towards the cold smoked but flaky. Is it because you think the temperature was too high? I was using the same maze as before and it burned perfectly towards the end but I only had smoke not heat. Cheers!

@Coldsmoking Год назад

hi Walt, thanks for the question. My experience of salmon being flaky can usually be attributed to its handling prior to curing. Sometimes when fish are handled roughly when rigor mortis sets in it can cause the fish to flake when it is later filleted and prepared for just this kind of process. It’s an interesting point to note that, although the fish may have looked okay while you were curing it and smoking it when you come to slice it, it can be a completely different story. Hope that answers your question in future though. If you are cold smoking salmon or any fish fir that matter try and do it at night time, so you don’t have to worry about the Sun and also generally speaking, the ambient temperature is usually lower.

@waltzb7548 Год назад

@@Coldsmoking many thanks for your answering a question and your help and advice! As always cheers! It's greatly appreciated.

@Coldsmoking Год назад

You’re welcome 👍

@QuakerJones268 5 месяцев назад

If I want to have some flecks of Dill over the salmon, at what stage would I add it? More importantly, how would I add it?

@Coldsmoking 5 месяцев назад

You could add it during the cure to impart flavour and add a little after smoking as a dressing before slicing to add a flourish 👍 just chop it finely and it should stick naturally to the surface

@jonhayre8445 5 месяцев назад

amazing video mate. where did you get that smoke generator from pls. I got the smaller version

@Coldsmoking 5 месяцев назад

coldsmoking.co.uk/products/proq-artisan-cold-smoke-generator

@Rich72James 4 месяца назад

Beautiful on the gold card too. V professional !

@Rich72James 4 месяца назад

How long would it keep in those bags unrefrigerated? Thx

@Coldsmoking 4 месяца назад

@@Rich72James not very long. it has to be refrigerated and its ok for 7 days usually

@Coldsmoking 4 месяца назад

@@Rich72James thanks

@99TheBFG 2 года назад

Can i just ask why you don't use any sugar in the curing process? What dust do you use, my last was a mix of oak and maple, wow! such great flavour. Thanks WD

@Coldsmoking 2 года назад

Essentially, sugar won't cure the salmon in the same way that salt does. Sugar only adds sweetness and is a personal preference for those who are a little more sensitive towards a salty flavour. Incidentally, traditional Scottish smoked salmon is not usually cured with the addition of sugar. When it comes to cold smoking I use oak and sometimes a whisky oak which is made from the staves of old Scottish whisky barrels. Sometimes I use a blend of Oak/Whisky Oak and Beech. Thanks for your question and I hope that answers your query.

@99TheBFG 2 года назад

@@Coldsmoking thanks, I’ve got some whiskey dust, I’ll try it on the next smoke 😉 You mentioned about an issue with the smoker and that there was a video for it, but I can’t find it?

@Coldsmoking 2 года назад

@@99TheBFG yes, i haven’t got around to posting it yet.

@peterryanwojcik6703 Год назад

Wow..48 hours of smoke..crazy

@Coldsmoking Год назад

love it! 🐟

@victorbarinov 3 месяца назад

Is 66 hours really quick? 😊 Recipe is good thank you 👍

@Coldsmoking 3 месяца назад

I know what you mean It’s quick slow food 👍♥️

@Rich72James 4 месяца назад

You don't cure with sugar also?

@Coldsmoking 4 месяца назад

Personally no. i have added a little honey with the back of a spoon just before smoking to ass a little sweetness but usually i prefer it without 👍

@rip7773 7 месяцев назад

Can you show me again the "quick" part?

@Coldsmoking 7 месяцев назад

the slower method takes another day 👍

@rip7773 7 месяцев назад

I understand. Thanks for the reply. I actually learned a lot from your video. Anything worth doing right, takes time. Thanks

@Coldsmoking 5 месяцев назад

Indeed it does and thenks for watching.

@terrygerhart6878 Месяц назад

Not sure what salt you are using, my salmon in a 3hr ultra light coarse salt sprinkle, then rinsed, dried, smoked for12hrs light cold smoke, 2hrs at hotter smoked was way too salty. Not my choice for smoking salmon. Ended up making smoked salmon chowder without added salt I still needed to add extra potatoes to take up the salt.

@Coldsmoking Месяц назад

as I always say, salt is a very subjective seasoning. For some people it can be completely underseasoned and the same can be far too salty for others. We are all different and that includes our perception of saltiness.