How I Made This Perfect Smoked Salmon
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- Опубліковано 30 вер 2024
- I turned my ordinary smoker into a cold smoker to smoke some salmon I caught earlier in the season.
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Taku has such an aggressively pleasant demeanor. I just finished taking a super stressful final, and five minutes into this video I was already relaxed again. Keep up the amazing work!
aggressively pleasant?
Backyard chef life lol.. right on! Good vid, keep it coming.
Taku : how is it?
Jocelyn : Well... artichoke is good.
Where is Jocelyn’s garden channel?
Taklyn the world
Just subbed
If you want it colder juste make the tube longer and not sit on the hot part on the left and it will be colder at the end. Cheers ^^
could also try putting a water pan in the main box as a heat sink
I was thinking ice catch like a bong but these are both better ideas.
Darn. Beat me to it. I agree.
Taku: How is it? ( probably in regards to the salmon)
Jocelyn: The artichokes good..
Me: hahahaha
Smoked salmon, artichoke heart, creamed cheese. My Jewish grandmother would be proud! MazelTov!
not sure if I would use a dryer duct or anything that's not food grade .. you might be smoking aluminum particles into your fish.. just get a $15 A-MAZE-N Tube Smoker (or copycat off Amazon), it will burn the pellets for +5hrs.. it turns ANY grill into a cold smoker.. I use one with my weber grill to cold smoke my homemade bacon..
Got my bowl of cereal ready to watch Taiku make a Perfect Smoked Salmon....
in Malaysia, for breakfast we have nasi lemak. It is only 1 Malaysia Dollar. And this morning, i had 2 of them. hahaha
Taku, a good $30-$40ish dollars spent would be towards a smoke tube for pellet smokers. Or any enclosed chamber where you want to trap smoke. You can just fill it with pellets of your desire, and get essentially 0 heat from the pellets smoldering. Lots of pitmasters use it for cold smoking cheese. Amaze n smoke tube or something like that. Look it up on amazon, cheap but effective!
Agreed! I use one to cold on my smoker or gas grill.
The way he was explaining at the end was reminiscent of Gordon Ramsay. I feel like I’m going to see you on TV someday. I work as a sushi chef in Santa Rosa! Not as good as you though. Love your content.
Eating a hot bowl of pho while watching y’all eat that delicious salmon. Now I want salmon 😢 and that crunch of that bread though.
Bread dipped in pho broth sounds good RN
Interesting cold smoke idea. I'm guessing that if you really wanted the smoke to be cooler going to the pizza oven, you could use a longer duct from the smoker to the pizza oven or you could get more involved and run the duct through a styrofoam ice chest full of ice, just cut out enter and exit holes about center of the ice chest so the ducting runs lengthwise or via the longer dimension. Great toppings for the salmon too ! Peace.
Literally the asian Gordan Ramsey
Naw he's to nice lol
Haha wish I was that good
@@OutdoorChefLife better
Not sure if you’ve done a video like this before but you should show us all your essential cooking and fishing equipment!
Jovelyn should start a gardening channel where Taku films.
ua-cam.com/video/MWd9Nf-MsbM/v-deo.html&ab_channel=TaklyntheWorld
Ha ha! Jocelyn likes “you go with that smoke thing. I’m not involved in that...”. That gangster smoker is the bomb though! I’ve seen smoking it in a shallow pan with ice with a smaller pan in the center. Idea!😊
A salmon breakfast is one of the ways to my heart! I couldn't wait to get home and watch this video.
Wow. Great work with the smoke salmon and great breakfast. Really enjoyed your video.
My old boss and I used to cold smoke in an old fridge. Coffee can for the wood little pipe in the fridge. Our goal temp was about 85 degrees. The smaller heat source really helped with that.
Hello from Alabama. Love your videos bro. Watching you from day one. Keep up the good work.
$15 pellet smoker tube would have been easiest. but if you like the hack and want a cooler temp smoke , get a longer dryer tube
Are you alright? Area around your eyes looked a bit swollen/puffy.
It looks like eyeshadow
Maybe a minor irritation due to the smoke
I love that you use the eco friendly bags. We have to save the last few wild places we have.
Awesome to see how far this channel has come. I'm not much of an outdoors person, but I really enjoy watching these videos. Hopefully next year you hit 1 million subs!
How long does the salmon is conserved once it is smoked? Also do I need sushi-grade salmon, or does smoking it removes parasites?
Check out the A-Maze-N tube for pellets its what i use to cold smoke cheese in my grill and less complicated. I use a the smaller tube and get 2 hours of smoke before having to refill the tube
Lol every time I watch your videos, I just can’t stop thinking about Fisherman’s life video when he said hello I’m Taku! Ahaha 🤣
How can even the merch part of the video be cool when taku is talking about it????
Idk how safe or food grade that vent is. Why not just keep the lid open a little bit to keep temp low?
Taku is blazed up at the beginning of this vid 🔥🔥🔥
You think vegetables and herbs is all that Jocelyn has growing in that garden? 🤣
#thehighest
Man, I'm craving some salmon and lox now. Great video!
I love your videossss they are so inspirational
At work right now.. but cant wait to take my medication and watch this when I get off.
Thanks for sharing her garden
That music at the end is great 👍
Try bakkafrost salmon!! It’s amazing, Chef hiro is also an ambassador of bakkafrost :)
Who else checked their phone after hearing the bell 😂
yoooo i love your videos its so satisfying to watch keep it going
Notification gang! Great timing, I really wanted to learn how!
get your self a smoke tube or tray, makes everything a lot easiler
Did you just wake up Taku? Look like you were fresh outta bed.
Yeah them eye lids were red lol
He probably smoked a bowl of what josyln was growing in that garden that didn’t make the cut. 😂
Do another garden tour in the summer.
Come out to Minnesota and ice spear fish some pike
"So, whaddya think about the smoked salmon dish?"... "I really like the store bought artichoke."
Underrated UA-cam Channel - Keep up the great work bro!
What do you recommend for a Japanese knife around 150 to 220 us dolars? Thanks in advance.
check these out Burrfection Knives burrfections.com/Taku
smoke all the things now. can't wait to see you perfect smoking uni in that pizza oven.
Annnnnnnnnnd now I’m hungry 🤤 🔥
When you say "there you go" you sound like the crazy Russian hacker ha. 3:40
Great episode! I love cold-smoked salmon. Jocelyn, the garden's looking incredible!
smoked salmon is always better after sitting in the fridge for a day or more..... greetings from portland oregon
I was waiting to see if there was going to be beer in the morning 😂
Love to see this! I always have smoked salmon for Christmas, I'd love to make it like this someday.
As someone from Nebraska, I have never heard of people eating salmon like that and/or for breakfast. But wow do I want some 🤤
$15 a piece in LA
@@raoke69 more than I make in 2hrs lol
that ding made me look at my phone, you prankster
Purpose to Jocelyn put the ring in a oyster or something like that
WOW!! CAN I PLEASE HAVE SOME??😋
Taku, you need a cook book!
Better content than any cooking channel I’ve ever seen
You should have Joslin start her own channel.
I finally got some quality sushi rice and rice vinegar to make my own rolls because of this channel. I'm definitely going to perfect some of these recipes. Thanks as always!
Smokin' hawd! Another great vid Taku. Aloha 🤙🏼 ua-cam.com/video/IUBA0bP3dXk/v-deo.html
Can you double smoke salmon ?
Bro Your allergies are killing u
Cool idea, smoke looks a bit too much. The best smoke flavor is from clean low smoke. I made a cold smoker out of stainless tubing to attach to the outside of my acorn kamado. It utilizes an aquarium air pump and a ball valve to regulate smoke into the main chamber. Also I use and ice pan inside to keep temperatures cool. Smoke daddy is where I got the idea. It's great for smoked meats and my favorite is extra sharp cheddar.
I just lost my job because of the pandemic, so I started a UA-cam cooking channel. Wish me luck!!!
I liked the video before I even watched it! Wasn’t disappointed! Great video! Now I’m hungry!!!✌️
YES. Looked delicious--beautiful, in fact.
Now, are those Gourmet wood pellets? Just regular old heating pellets? No cedar plank? no maple/ mesquite/ oak/ apple/cherry woods?
...Dude....
beautiful knife.
Oh, and thanks you guys.
Dam Taku, that Salmon toast looks straight 🔥🔥🔥! May i ask what pellets your smoking with? Anywho, awesome upload Brotha 👊🏼😎!!! Jocelyn, maybe a garden/house tour on the Taklyn channel? Cheers guys from Fresno 🍻
Why you only cook seafood? I would like to see you cook other games too.
MMM..😋😋😋DAT LOOKS SO DELICIOUS IT LOOKS LIKE SOMETHING FROM
PANERA BREAD 🥪🍞🥪😋😋😋🔥💪👍🇵🇷🙏🏽💯
Taku.. Saw this vid this morning wanted to wait to watch in my chill time. Camera work is lookin sick. Nice jobs guys. Love the channel, ✌️from OR.
A bit of domesticity . . . backyard hacks . . . nicely done. Gonna make me a PB&marmalade on English muffin . . .
My local ACE Hardware San Jose california has a lot of smoking stuff, wood chips grills etc. I think people are getting into a lot of food preparation like smoking, pickling, canning, you-name-it. I know in my own case my cooking skills are way up and my favorite knife is still a cheapie from 99 Ranch that cost me $2.69
Have a wonderful Christmas Taku and Jocelyn, and all of those Other wonderful people you have met on your travels. Happy Christmas.
Love the Taku Hacker Videos! Wooooo! Just ordered a xxl Hacker Hoodie, wish you had XXLT, cannot wait to represent! Happy Holidays!
I did that using a NEW dryer flex hose from my stack to a copy paper box with my salmon on a grill inside. The box was 6’ away. Worked out great. And you can smoke cheese too. Ok. I posted my comment right before you went to Home Depot LOL
As a born and raised alaskan I KNOW that what you made was far from perfection. Your brine needs work. You didn't talk about what wood was in your pellets(which I would never use in the first place) AND the quality or at least the efficacy of your box also contributes quite a bit to your finished product. Perfect? Surely not, just instagram fodder in a youtube video. Stick to what you know, or at least don't bpast of attaining perfection on your first attempt
U guys should have your own beer brand since u guys always drinking beer Outdoor Chef Life Beer????
When I make Lox I put salmon salt, dill and sugar in the refrigerator for about 4 days of course you layer the salmon and turn every day, make sure the container is sealed and weighted down on top,it comes out just like if you buy from a wholesaler.👍🏻👏🏼❤️😷
Hey Taku! Were you and Jocelyn in Astoria Oregon a couple of weeks ago? I thought I saw you two drinking beers at the carts on 13th st. Love your channel, very envious of your skills. Cheers
Gr8 setup but, it is probably advisable to do a longer cure with pink curing salt added since the salmon will be sitting in there for some time neither refrigerated or getting cooked. I would still eat your smoked salmon, but technically its in a small bacterial danger little zone giving your current process. /end disclaimer. Also that lovely nova really cries out for a fresh baked bagel. Pizza oven would be IDEAL for baking a couple. And mimosas...lol.
120° is not cold smoked Taku.
You gotta try my lox... ill send you some, I make 4 types. I don't usually use any smoke though. But when I do, you have to have an ice bath, or constant running of water through a pump under the tube
You are the only chef I watch and subscribe to youtube. I like all your videos. I love Jocelyn because she's not picky eater. More videos to upload please!😊 Love love from Ph❤
I literally said, "No beer?😅" Right before you said it😂😂😂 haha
Btw that looks SO bomb🤤
Thats not real Damascus steel. That is not found anywhere at all. That is folded forged quality steel.
Damascus is a term that us thrown around unwarranted
Your Salmon and your videos are bomb though
Just surprising sometimes how little culinary knowledge you have outside of sushi. But I get it.. I guess ;)
Thanks! I just started smoking my fresh wild caught salmon (Trinity Alps, CA), and am going to save up for this system!
Taku you gotta come back to Oahu during winter🤙🏾🤙🏽🤙🏾🤙🏽
What a pretty knife. There's something about campers and onions. All campers seem to love onions.
Hey man, love your videos. Can you make a video on food safety regarding what type of fish to buy/when you can eat raw fish/curing?
Thanks in advance,
Keep up the hard work!
Yo Taku.. all you need is to get yourself an EZ Smoker Tube from Amazon $15 then fill it up with your pellets and light it up in your smoker with the salmon.
Hey there chefs live always awesome job putting up videos ... how much is that hoodie I'm all the way in hong kong ... i always see you growing man ,want to see u do some fishing and pickling sauce making I'm also in F AND B.
Thanks as always keep it up
On my lunch break at work eating some easy mac😂😂 i dont even like fish but dang this looks good👍👍 watching from Modesto, Ca !
2:15 thought I got a message lol
Yes, actually it distracted me finding when this video was continuing!
Open face smoked salmon sandwich, proper Norge style. Looked amazing!
I may try this next time I smoke some salmon. It usually takes me about a week normally. But I usually do do a gravlox then smoke it for like a nova lox.
The last time it took about four days to cure, cold smoked it for about 24 hours, then wrapped it for about 2 days before couldn't take any more! So delicious!
Dude, I just got me a Traeger smoker/grill and was wondering how to cold smoke some salmon. Appreciate the video and info. That looks delicious. If you ever get over here on the east coast Florida area and want to do some Red fish, speckled trout, Pompano or flounder hit me up.
Just bought the new merchandise! You should totally get some custom engraved knives into your market place!