ive been cold smoking mine for 4 years. we all do it different HOWEVER!!! i been using honey....i think i may try some DARK maple syrup!! THATS gotta be good
Yes, we smoke it until the thicker pieces are just cooked. That leaves a nice candy salmon around the edges and a nice moist smoke salmon in the middle.
Great recipe buddy good job!!
Good stuff, thank you for sharing!
Looks amazing!
Good stuff bro love seeing videos like theses
Thanks! Let us know what else you’d like to see us make
Nice
😋
ive been cold smoking mine for 4 years. we all do it different HOWEVER!!! i been using honey....i think i may try some DARK maple syrup!! THATS gotta be good
4 years???
That’s a fucking long time
To smoke something
😆
@@williamcerar3436 but sooooo good when finished :)
Unless I missed it, what temperature is your smoker?
cold smoke, it's normally between 65- and 100. there's plenty of videos on cold smoking.
It was about 250F , it’s not quite cold smoke. We cold smoke cheese and peppers at around 100F
@@thenweeat ohhh do you just smoked it all the way through. I cold smoked mine and vacuumed sealed it .
Yes, we smoke it until the thicker pieces are just cooked. That leaves a nice candy salmon around the edges and a nice moist smoke salmon in the middle.