Thank you so much for this great recipe. I started the process 3 days ago and followed your instructions exactly. We just had it for dinner and it was the best smoked salmon we’ve ever had. Everyone loved it. I’ll be making another batch in the coming days and freezing some. Thanks again!!!! ❤️
Made this a few days ago - loved your video, it came out better than the shop bought salmon. I vacuum packed slices of the smoked salmon and froze them - should keep me going for the next few weeks
Still remember my folks salmon smoking process, from back in 1950's and early '60's. There's was bone-in. Only used rock salt and miniscule black pepper. Wood was local oak. Results were still amazing.
👍 i use your Nova Lox recipe about 4 years, but i use a different amount of salt and sugar. 4 Cups of Brown Sugar and 1 Cup of table salt. My family asks me to smoke some salmon for Christmas every year. So you know what i do next week. 😁.
Great vid! Thanks for this. I am getting ready to do my own salmon here in Texas. We have to buy it but we like it. We like most anything cured and smoked. Thanks Again.
That sandwich looks fantastic. Au Bon Pain sells something similar which has a sweet wasabi sauce added, minus the capers. It has cucumber and scallions on it , but it is very similar. TY for the video
Thanks Pitmaster! Tried it...turned out fantastic. Doing two large fillets tomorrow. The apricot touch is very special! Wrote down and shared your technique with many friends...all great reports. Keep up the great work!
Not any instantcure#1 used? I use to cold smoke during the winter too, but adding 1/1000 of curing salt in order to avoid any bacterial problem. What's your opinion on that?
OMG... once again you are killing me. I loved living close to NYC, but left years ago. I loved getting, on Sunday, what you made. I need to just do it!! make it!!! Thanks
I do this regularly and never use plastic. People have been doing this waaaaay before plastic was invented. Help save the environment, there is no shortage of people on youtube willing to show this the traditional way, and it's much more satisfying. Not to mention, an easy way to impress your guests. Cheers.
I have seen a ton of videos smoking the salmon here on youtube, but this is the first video that I watched where the salmon looks exactly as the smoked salmon on a bagel that you buy in a coffee shop.
I was unable to tell in the video…is the skin removed from the salmon filet? Or, does it matter? I want to give this a try and, before I start, want to know if I should leave the skin on or not.
And as always there is that one poor soul dislike the video,I don't get it, what is to dislike about this one? Great video Roehl, Merry Christmas and Happy New Year
Yes, what Pitmaster X (Roel) said. Don't worry about the "haters". There are people out there who don't feel good unless the world is on fire. Don't feed their flames, just deny them their audience.
@@earthdog1961, Yeah, I don't even like fish, but I wouldn't go so far as to dislike a video over my preferences. I don't even like fish, but he STILL made that bagel look delicious.
allowing it to hang and dry at room temperature for 24hrs in a well ventilated area. This will keep the fish fresh for a longer period of time and the fish won’t be as slimy inside which can ruin the texture of it when you are eating it (only do this if you’ve frozen the fish for one day prior to putting the fish in brine).
Bellissimo video! Mi chiedevo proprio se si poteva usare l'affumicatore a freddo in un barbecue a gas! La prossima volta che fumi che il salmone prova a fare come facciamo in Italia per lo speck: 4 ore di affumicatura, 4 ore di pausa a temperatura ambiente, altre 4 ore di affumicatura è ancora 4 ore di pausa, poi ancora 4 ore di fumo e altre quattro di pausa sempre a temperatura ambiente, rimarrai stupito del risultato
Love all your videos Pitmaster X - I have been a subscriber for a long time and will continue to be as long as you’re making the awesome videos! Merry Christmas & Happy New year from Central Illinois USA - Job well done Sir😀
Great video and fantastic looking salmon.. You smoke it like a pro :-) I've used that weber smokegenerator aswell and it works well. Will try your brining recepie. Cheers!
Hi,great video! How can I store the smoked salmon after I prepare it? Can I store it in the freezer?Does the taste and consistency change if I store it in the freezer? Thank you!
Are you sure that wasn't "brown sugar" that was from cane instead perhaps beet sugar? Most cane sugar is still refined to look like typical table sugar.
Our biggest problem is we live in Florida. 80° to 85° average temperatures. I think I’m gonna get a small fridge and a smoke generator to rig this up. That’s the only way to keep the temps down 😢
Is this only possible in the winter months? I live in California where in the summer can be pretty hot. Does the outside temperature affect the salmon? Will it spoil if it's too hot outside?
THEREALSINNER247 The temperature should be room temp at max. If you use a tall smoker, something like an old fridge it should work indoors too. Of course you need to do something about the smoke, so don't do it in your bedroom. :)
het smaakt echt 5 keer meer naar vis.soms als lunch is het me echt wat te veel! ik ben zelf kok en ben echt gek op vis btw ;) coole video's .for sure;)
+Shannon Keys its been Flash deep frozen and then cured... than we smoke it, which delivers nitrate... everything that ever live in this salmon... is dead. No worries 😁💪
I feel like this needs mentioned in the video. lol great video, my local breakfast joint serves an identical smoked salmon bagel, paired with grapefruit. its amazing.
Just to add on top of pitmasters reply: Freezing kills parasites (dont eat sushi that hasnt been frozen unless you like to live dangeriously), smoking for long periods kills surface bacteria and the inner meat is considered sterile unless someone contaminated it
TrapsAreSuperior Yes sushi that has been frozen is safe, as well as sushi that is very fresh. When eaten fresh, you don't give bacteria a chance to develop.
I'm interested in that Weber grate as I don't see it on their website. Was that a Weber accessory or included with the Genesis II when purchased? Thanks, great video as usual...!
Hahaha... another ANACONDA thing... the jaws must stay trained, don't they? Perfect job, Roel. I am doing it on my gas grill the exact same way as well. The cold smoke generator thing is really a nice little gadget and works not only for ham and sausages. And of course... winter time is salmon time.
I tried this, and it was a failure. After dry brining for 14 hours it was like a hockey puck, so I soaked it in water for 20 mins - then let a pellicle form and smoked it. The texture was horrible, and the salt content made it inedible. I don't know what I did wrong. Help!
Typically stupid, thinking most freezers are cold enough. Enjoy the intestinal parasites. My God, how do these idiots still exist? Your gene pool should be extinct by now.
Dat is weer een beste Roel, een topper :-) 1 vraagje... hoe zit dat met die coldsmoker en de ventalatie met de bbq, "verstikt" die coldsmoker z'n eigen niet... neem aan dat het een aardige rokerige bedoening is daar binnen die Weber?
+gmshowtruck Dank je... gas barbecues hebben een grote opening aan de achterkant. Dus dat is geen probleem in iedere andere barbecue zet je alle ventilatie open
Wow, beautifully done Bro...that sensuous salmon Sammy looks AmaZing Where did you get the dust What flavor is the dust Thank you for sharing The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Hou zelf niet van Zalm maar er ligt er 1 in de vriezer voor vrienden. Dit zal ik eens voor ze proberen te maken volgende keer als ze langs komen. Maar 24 uur roken is wel een dingetje.;-)
Ok, that does it! You better get an extra bagel because I'm coming over for some food - in my dreams... Best Wishes and please keep torturing me with your delicious creations... (since I can't taste yours...) Thanks!
Am not personally not bothered about the accent & the accent is beautiful he looks like one of our Bollywood Stars + the best presentation easy way of preparation I saved it and shared with my friends too ThanQ & hat's off to you
Great recipe and process Chef. I really enjoyed this one. I really like that Weber cold smoking unit. I'm trying to think of other things I could cold smoke. I need to invest in one regardless because I'll be salmon fishing this Spring and I can't think of a better way to preserve some of the catch. Thanks for the very informative video.
Thank you so much for this great recipe. I started the process 3 days ago and followed your instructions exactly. We just had it for dinner and it was the best smoked salmon we’ve ever had. Everyone loved it. I’ll be making another batch in the coming days and freezing some. Thanks again!!!! ❤️
Its becoming a yearly tradition to make this recipe in winter. Most of it goes to my family, they love it. Keep up the good work !
I even like seeing the "paid promotion" That was the first time I'd seen that webber grill with the cold smoke option. Good presentation.
And once you made your sandwich, you must let it rest ... for 24 hours
😂😂😂
🤣🤣🤣🤣
Hahahaha gold 😂😂
Omg 😆😆😆😆😆😆😆
Perfect. 😂
Made this a few days ago - loved your video, it came out better than the shop bought salmon. I vacuum packed slices of the smoked salmon and froze them - should keep me going for the next few weeks
Still remember my folks salmon smoking process, from back in 1950's and early '60's. There's was bone-in. Only used rock salt and miniscule black pepper. Wood was local oak. Results were still amazing.
👍 i use your Nova Lox recipe about 4 years, but i use a different amount of salt and sugar. 4 Cups of Brown Sugar and 1 Cup of table salt. My family asks me to smoke some salmon for Christmas every year. So you know what i do next week. 😁.
Awesome... how cool is that!
Great vid! Thanks for this. I am getting ready to do my own salmon here in Texas. We have to buy it but we like it. We like most anything cured and smoked. Thanks Again.
Awesome!! my pleasure!!
Your salmon looks gorgeous! 🥰 I'm going to use your recipe to cold-smoke locally caught wild trout. Thanks very much for sharing 👍
This is the best looking smoked salmon I have ever seen. Thank You. I also like all the ingredients you put on sandwich. God Bless.
Sooo unfair!! You make me hungry!! Thank you sooo much for sharing your step by step instructions, really appreciate it. I will surely give a try.
That sandwich looks fantastic. Au Bon Pain sells something similar which has a sweet wasabi sauce added, minus the capers. It has cucumber and scallions on it , but it is very similar. TY for the video
When I do it I also use crushed white pepper corn. Really nice video
Thanks Pitmaster! Tried it...turned out fantastic. Doing two large fillets tomorrow. The apricot touch is very special! Wrote down and shared your technique with many friends...all great reports. Keep up the great work!
I my gosh, the sandwich looks so appetizing that I almost swallowed my tongue😛
Not any instantcure#1 used? I use to cold smoke during the winter too, but adding 1/1000 of curing salt in order to avoid any bacterial problem. What's your opinion on that?
OMG... once again you are killing me. I loved living close to NYC, but left years ago. I loved getting, on Sunday, what you made. I need to just do it!! make it!!! Thanks
+Glen Regan Thanks Glen... it's easy to do and much cheaper 👍👍
Yes it is... I have the amazing pellet smoker coming with 5 pounds of pellets. When it gets here I get the Salmon and do it on my Primo XL. Thanks
Excellent. Now I know how to cold smoke everything I want in my regular bbq.
Only thing i would change about the bagel is peeling the cucumber, that thing looks amazing!!
Will definitely try it. Love smoked salmon!
First time I’ve ever wanted to buy a Weber. This is really cool!
+Kurt Swiger Thanks Kurt👊🔥👊
I've been wanting to make this for a while. Thank you for the tip on the vacuum sealer Roel. It looks fantastic.
+Grill Top Experience my pleasure 🤘🔥🤘
Wonderful! Much effort for receiving such a great result. But I should to do it, maybe at the Christmas time!
+BBQ Klaus You will love it ... it is easy and very tasty 👌😁
I do this regularly and never use plastic. People have been doing this waaaaay before plastic was invented. Help save the environment, there is no shortage of people on youtube willing to show this the traditional way, and it's much more satisfying. Not to mention, an easy way to impress your guests. Cheers.
Looks delicious! I cold Smoked some cheese last weekend and really want to try this! Thanks for sharing! 🍻
That sounds delicious, I have never tried that, what was the taste like? God Bless
It was delicious! The outer edges were a bit Smokey but overall I love it!
Finally somebody who knows how to cold smoke salmon. The only thing I would change is the type of wood. Alder is usually used or hickory.
Roel this salmon looks awesome delicious
next year i try my first own smoked salmon
perhaps this year
+Black Eagle thanks bro... you will love it 😍🔥😍
I have seen a ton of videos smoking the salmon here on youtube, but this is the first video that I watched where the salmon looks exactly as the smoked salmon on a bagel that you buy in a coffee shop.
I was unable to tell in the video…is the skin removed from the salmon filet? Or, does it matter? I want to give this a try and, before I start, want to know if I should leave the skin on or not.
Great video. I wish we had the cold smoke option in our Spirit II Weber.
Huge difference with today's videos... Much more enthusiastic and lively! Great video, as always
Moet niet gekker worden Roel, weer Fantastisch!
+Sharky762 Dank je 👊🔥👊
And as always there is that one poor soul dislike the video,I don't get it, what is to dislike about this one? Great video Roehl, Merry Christmas and Happy New Year
+MarktheHunter thanks bro...don't worry about the thumbs down. Your comments make more than up for that 👍👍
Yes, what Pitmaster X (Roel) said. Don't worry about the "haters". There are people out there who don't feel good unless the world is on fire. Don't feed their flames, just deny them their audience.
earthdog1961 Amen
@@earthdog1961,
Yeah, I don't even like fish, but I wouldn't go so far as to dislike a video over my preferences. I don't even like fish, but he STILL made that bagel look delicious.
allowing it to hang and dry at room temperature for 24hrs in a well ventilated area. This will keep the fish fresh for a longer period of time and the fish won’t be as slimy inside which can ruin the texture of it when you are eating it (only do this if you’ve frozen the fish for one day prior to putting the fish in brine).
Beaut smoked salmon there! What do you do about fish parasites such as worms etc? Did you super freeze it beforehand?
Do you allow time for a pellicle to form after you rinse the salmon?
Best video I've seen so far.
Fantastic! Great attitude with great food!
Bellissimo video! Mi chiedevo proprio se si poteva usare l'affumicatore a freddo in un barbecue a gas! La prossima volta che fumi che il salmone prova a fare come facciamo in Italia per lo speck: 4 ore di affumicatura, 4 ore di pausa a temperatura ambiente, altre 4 ore di affumicatura è ancora 4 ore di pausa, poi ancora 4 ore di fumo e altre quattro di pausa sempre a temperatura ambiente, rimarrai stupito del risultato
Love all your videos Pitmaster X - I have been a subscriber for a long time and will continue to be as long as you’re making the awesome videos! Merry Christmas & Happy New year from Central Illinois USA - Job well done Sir😀
Thanks Neil.. super glad your still watching! Merry Christmas and Happy New Year
Looks delicious. I want that sandwich. 😋
one word... amazing!!! I'm off to eat some now. :D
Hi, may i know when we put it in the fridge -20 celcius degrees, can it be last long up to 1 year?
Does the salmon need to be sashimi grade? and do you need to be in cold weather to smoke it? I live in tropics indonesia. Thanks for the video
Good job 👍 very professional
Very Good video. Thank you! I was nervous to try but I am definitely going to give it a go.
You will love doing it Jon... dont ne nervous 👍😃
Bäm...that's a real nice bagel!
I love your videos
+beefboy Thanks 👌😁
So gonna try this this week i have 30 lbs of salmon filets gotta try this
When you said umami, that's when I trusted you more
Cindy Fernandez me too😂
Great video and fantastic looking salmon.. You smoke it like a pro :-)
I've used that weber smokegenerator aswell and it works well.
Will try your brining recepie.
Cheers!
Love the recipe 😋😋
Great post thanks, gonna get one of those weber cold smoker units, much appreciated. Your salmon slicer looks like my turkey carver:)
Can you please share where do we buy the Wusthof knife?
Awesom job on the salmon nice job awesome video
Thanks... give it a try!
Looks freaking awesome
Wow! That's all I can say
Absolutely awesome 👍
Hi,great video! How can I store the smoked salmon after I prepare it? Can I store it in the freezer?Does the taste and consistency change if I store it in the freezer? Thank you!
Trauma got me sick if you watch the end of the vid it says you can freeze it
Have you ever tried using just liquid smoke while it cures?
Are you sure that wasn't "brown sugar" that was from cane instead perhaps beet sugar? Most cane sugar is still refined to look like typical table sugar.
Do you have to vacuum pack the fish? Or can you just wrap it really tight
Awesome video!
Best regards and keep up the good stuff!
+Simon W. THANKS Simon... I will
Cook time: 96 hours 😂😂
Looks good! 😁
Calvin M temperature setting 7’c
Our biggest problem is we live in Florida. 80° to 85° average temperatures. I think I’m gonna get a small fridge and a smoke generator to rig this up. That’s the only way to keep the temps down 😢
Instant subscribe. You're a master fo sho
+BassClefable Thanks bro... much appreciated
Mooie gerookte zalm PitmasterX en een lekker broodje..Bon appetit
Dank je Peter!!!!
is there an electric machine I can use to cold smoke indoors in small batches?
Before you cured and smoked it did you do any other prep work with the salmon? Hope you can answer.
He massaged it and read it bed time stories, it helps enhance the flavor.
Great salmon sandwich
Thanks bro!!
Great work.
Is this only possible in the winter months? I live in California where in the summer can be pretty hot. Does the outside temperature affect the salmon? Will it spoil if it's too hot outside?
THEREALSINNER247 The temperature should be room temp at max. If you use a tall smoker, something like an old fridge it should work indoors too. Of course you need to do something about the smoke, so don't do it in your bedroom. :)
Great recipe!! I'll try soon. Regards from italy
Grazi mille!!
How do you now when it’s “done”? The initial smoke I mean
het smaakt echt 5 keer meer naar vis.soms als lunch is het me echt wat te veel! ik ben zelf kok en ben echt gek op vis btw ;) coole video's .for sure;)
Dank je Roald!!
Looks great...how safe is this style of salmon. It has been cured with salt but no heat applied is there still chance of pathogens?
+Shannon Keys its been Flash deep frozen and then cured... than we smoke it, which delivers nitrate... everything that ever live in this salmon... is dead. No worries 😁💪
Pitmaster X great thanks for the info I might have to try this.
I feel like this needs mentioned in the video. lol great video, my local breakfast joint serves an identical smoked salmon bagel, paired with grapefruit. its amazing.
Just to add on top of pitmasters reply: Freezing kills parasites (dont eat sushi that hasnt been frozen unless you like to live dangeriously), smoking for long periods kills surface bacteria and the inner meat is considered sterile unless someone contaminated it
TrapsAreSuperior Yes sushi that has been frozen is safe, as well as sushi that is very fresh. When eaten fresh, you don't give bacteria a chance to develop.
I've always liked it to be served in halves and wrapped that way too, if its whole you cant eat it.
I'm interested in that Weber grate as I don't see it on their website. Was that a Weber accessory or included with the Genesis II when purchased? Thanks, great video as usual...!
It is included in the purchase... you can always call their service department or a weber licensed store. They will be able to get it for you
Thanks James!
Hahaha... another ANACONDA thing... the jaws must stay trained, don't they? Perfect job, Roel. I am doing it on my gas grill the exact same way as well. The cold smoke generator thing is really a nice little gadget and works not only for ham and sausages. And of course... winter time is salmon time.
+Cremantus hahaah I practise a lot 🤣💪
Awesome job, you have me wanting to do this asap - where do you find the Weber cold smoke generator? -Oh I just seen your link above, Thank you again
Incredible
do u have the link for the smoke dust? I bought from Amazon but it was not fine enough, which needed grinder. How's urs?
super yummy!😍
Amazing
You bastard I am starving that looks so good.
I tried this, and it was a failure. After dry brining for 14 hours it was like a hockey puck, so I soaked it in water for 20 mins - then let a pellicle form and smoked it. The texture was horrible, and the salt content made it inedible. I don't know what I did wrong. Help!
was the salmon frozen before hand for about 7 days to kill any bacterias? or is this procedure enough?
no it is absolutely not enough. Also, home freezers do not get cold enough to kill parasites. the guy is a dangerous dufus.
Mike G If your freezer can't do -20°C/-4°F or colder it has to be broken.
Typically stupid, thinking most freezers are cold enough. Enjoy the
intestinal parasites. My God, how do these idiots still exist? Your gene pool should be extinct by now.
Dat is weer een beste Roel, een topper :-) 1 vraagje... hoe zit dat met die coldsmoker en de ventalatie met de bbq, "verstikt" die coldsmoker z'n eigen niet... neem aan dat het een aardige rokerige bedoening is daar binnen die Weber?
+gmshowtruck Dank je... gas barbecues hebben een grote opening aan de achterkant. Dus dat is geen probleem in iedere andere barbecue zet je alle ventilatie open
Ok Roel thnx :-) weer wat geleerd ;-)
Wow, beautifully done Bro...that sensuous salmon Sammy looks AmaZing
Where did you get the dust
What flavor is the dust
Thank you for sharing
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
You nailed it again Roel 👊. But what brand and model of the vacuum machine?
+Mr Wang thanks... its a foodsaver... dont buy this model. You want dubbel this seal... this one doesn't do that
Hou zelf niet van Zalm maar er ligt er 1 in de vriezer voor vrienden. Dit zal ik eens voor ze proberen te maken volgende keer als ze langs komen. Maar 24 uur roken is wel een dingetje.;-)
Pas op! Dan gaan ze nooit meer weg ;)
Je kan ook korter roken en het mag ook met tussen pozen.
Pitmaster X met tussenpozen? Hoe moet ik mezelf dat voorstellen?
Fantastic to add to eggs benedict
Hi mate, any other smoke flavors you would recommend for salmon?
+Jackson Magriplis yeah.. you can basically play around with anything... beetroot is also a classic. Google it you will find some suggestions
how long does it last???
Expiration date?
Not big on salmon, but I enjoyed the process... Nice Roel : )
+Biggs' Home Cookin' Thanks bro... do you do cheese?
Ok, that does it! You better get an extra bagel because I'm coming over for some food - in my dreams... Best Wishes and please keep torturing me with your delicious creations... (since I can't taste yours...) Thanks!
+step4560 hahahah thanks bro!!!
I had some extra bagels... but their all gone... 😣👊🔥👊
Nice! Thanks!
Amazing !!!!!! Where is your accent from?
It's Dutch for sure :D No question about that!
Am not personally not bothered about the accent & the accent is beautiful he looks like one of our Bollywood Stars + the best presentation easy way of preparation
I saved it and shared with my friends
too ThanQ & hat's off to you
Это горбуша холодного копчения?
is cold smoking it absolutely necessary? I dont have a smoker
Smoking is nessisarry for smoked salmon
Master Built sells one.
Love it!
+Rob Metzger Thanks Rob 👍🔥👍
Great recipe and process Chef. I really enjoyed this one. I really like that Weber cold smoking unit. I'm trying to think of other things I could cold smoke. I need to invest in one regardless because I'll be salmon fishing this Spring and I can't think of a better way to preserve some of the catch. Thanks for the very informative video.
+Big Papi your going salmon fishing... that is epic !!!!