Hi! Quick question, my smoker the Lowe’s smoking temp is 140F, I smoked my salmon it turned saggy in the middle, breaks to small pieces when try to cut, any suggestions? I did ur recipe?
would this be considered cooked? Do you need to use sashimi in order to do this? Reason why I ask is because I'm planning on doing this with wild caught salmon but it doesn't look like it's heating the meat up to a temperature where it kills the bacteria.
Gahhh I just cold smoked some cheese on my new traeger and it took every bit of ice I had in the house plus some to keep the temp below 85...... This addon looks perfect, except they don't sell it anymore.
I'm gathering information to cold smoke salmon for the first time and I really liked your vid, but I was really surprised with the smoking time of only 1~1:30 hour (most recipes go as long as 24h). Is there any reason for that? What am I missing? Keep up the outstanding work!
Thanks Alex! I can tell you that this had plenty of smoke flavor with that short amount of time. Ambient temp where you are smoking plays a big role as well. We had a fairly warm day, so the ice pan helped it stay "cold" smoke enough. If you are in a cold place like Alaska, I could see letting it cruise for longer at even lower temps. This was just the lowest temp we could get with this grill and climate.
This is true. I would just remove the cold smoke unit if you foresee a large cook where the grease bucket is needed. Just a couple of screws and a gasket.
Yes, it is fairly salty & smokey. This is not something you will be eating a whole fillet of. Treat it like the vac sealed smoked salmon you would find in the cheese & meat section at the grocery. It tastes delicious with cheese & crackers & fresh veg like we did here.
Yes - WAY too salty for my tastes. I have the exact same grill and cold smoker as in the video. I also used a pan of ice under the salmon. I used Copper River filets from Costco. What a way to ruin some great fish. I've vacuum sealed the filets just to see if they mellow over a couple of days in the fridge. Not happy.
@@dannoswanson I've been playing with cured salmon for a few months. I like the nordic method which is 1 part salt - 1 part sugar, plus some lemon zest. Don't use iodized, use kosher salt. For a big filet like the video shows you wouldn't need more than 1 cup of each, salt and sugar. I find that the cure shouldn't be longer than 24 hours or its too salty for me. This time I didn't pay attention and tried to cold smoke my salmon when it was too hot out and for too long. Tastes good, but doesn't have that nice lox texture. I'll wait till winter for next time. I feel your pain man, sorry you lost two filets, but it's all about the adventure!
@@rossbrandt I agree with this sentiment. I also do one other step that is borrowed from gravlax, I press my fillets with some weight. I find it lends a superior texture. Also if you are a fan of gin and tonic I recommend adding some crushed juniper berries, lime zest, fennel seed, coriander and if available cubeb pepper to the cure. Rub just a hint of brown sugar on the dried fillets before cold smoking over alder. Its freaking delicious
@@AwfulErik I did one where you added actual gin to the cure, (which seemed weird since it's wet) but I didn't think about just crushing down some juniper. I don't like the lime zest, unless it's just really a small amount, the fish starts to taste like candy, but I can't wait to crush up some juniper berries. Gonna have to look up cubeb pepper. Thanks for the tips, I can't wait to do the next one. Here's a question for you though... I'm down south, so salmon comes in generally frozen, different varietals, from wild sockeye to farm-raised Atlantic salmon, to wild Coho, etc... do you have a favorite type? I've been doing wild sockeye because of fat content, and face it the color is amazing... but sometimes too dry. Thoughts?
I wish this guy narrated my day to day activities, what a soothing voice! Oh and thanks for showing me how to cold smoke salmon! 😂
I like how you just used salt to cure the salmon!
I also liked your wood choice!
Hi! Quick question, my smoker the Lowe’s smoking temp is 140F, I smoked my salmon it turned saggy in the middle, breaks to small pieces when try to cut, any suggestions? I did ur recipe?
would this be considered cooked? Do you need to use sashimi in order to do this? Reason why I ask is because I'm planning on doing this with wild caught salmon but it doesn't look like it's heating the meat up to a temperature where it kills the bacteria.
You probably already figured this out, but for others reading this, the salt and sugar cures the fish.
Gahhh I just cold smoked some cheese on my new traeger and it took every bit of ice I had in the house plus some to keep the temp below 85...... This addon looks perfect, except they don't sell it anymore.
Yeah It was a fun add on! Yum, smoked cheese.
Looks Phenomenal. Alaska Salmon,is A Great Feed. Txs for this,I Will be trying this Recipe 😊.👍
Thanks! Glad you will give the recipe a shot, enjoy!
BBQGuys.com Very Welcome,I miss Smoked Salmon from BC . 😊
Yummy!.... the cold smoked salmon sure looks very delicious. =)
Thanks!
I'm gathering information to cold smoke salmon for the first time and I really liked your vid, but I was really surprised with the smoking time of only 1~1:30 hour (most recipes go as long as 24h). Is there any reason for that? What am I missing?
Keep up the outstanding work!
Thanks Alex! I can tell you that this had plenty of smoke flavor with that short amount of time. Ambient temp where you are smoking plays a big role as well. We had a fairly warm day, so the ice pan helped it stay "cold" smoke enough. If you are in a cold place like Alaska, I could see letting it cruise for longer at even lower temps. This was just the lowest temp we could get with this grill and climate.
@@BBQGuys We have arround 40 fahrenheit here now, so I'll see how the temp holds and maybe give it a few more hours. Not sure now...
Thanks!
Nice, yeah you should be good to go with some nice low temp smoke!
Yummy! Great job bbqguys
Thanks for watching!
I've been needing something like this, but it looks like you have to eliminate the grease bucket?
This is true. I would just remove the cold smoke unit if you foresee a large cook where the grease bucket is needed. Just a couple of screws and a gasket.
Loving the background music. Source?
Thanks, it must have been either UA-cam Audio Library or Artlist open source.
I thought cold smoking took more like 18 hrs. Is that true?
Yes, true 12 to 18 hrs smoke. Plus way less salt and 12-18hrs salt time, and dry for a day before
I made this... it sucked. Curing for 48 hrs is way too long and makes it super salty. Basically salmon jerky.
Maybe you didn’t rinse?
Wishing I had a pellet grill right now! 😔
The salmon came out great! You should totally check out our pellet grills!
Love the video… just less zest 😂
Thanks for watching!
Doesn't this turn out really salty?
Yes, it is fairly salty & smokey. This is not something you will be eating a whole fillet of. Treat it like the vac sealed smoked salmon you would find in the cheese & meat section at the grocery. It tastes delicious with cheese & crackers & fresh veg like we did here.
Yes - WAY too salty for my tastes. I have the exact same grill and cold smoker as in the video. I also used a pan of ice under the salmon. I used Copper River filets from Costco. What a way to ruin some great fish. I've vacuum sealed the filets just to see if they mellow over a couple of days in the fridge. Not happy.
@@dannoswanson I've been playing with cured salmon for a few months. I like the nordic method which is 1 part salt - 1 part sugar, plus some lemon zest. Don't use iodized, use kosher salt. For a big filet like the video shows you wouldn't need more than 1 cup of each, salt and sugar. I find that the cure shouldn't be longer than 24 hours or its too salty for me. This time I didn't pay attention and tried to cold smoke my salmon when it was too hot out and for too long. Tastes good, but doesn't have that nice lox texture. I'll wait till winter for next time. I feel your pain man, sorry you lost two filets, but it's all about the adventure!
@@rossbrandt
I agree with this sentiment. I also do one other step that is borrowed from gravlax, I press my fillets with some weight. I find it lends a superior texture.
Also if you are a fan of gin and tonic I recommend adding some crushed juniper berries, lime zest, fennel seed, coriander and if available cubeb pepper to the cure. Rub just a hint of brown sugar on the dried fillets before cold smoking over alder. Its freaking delicious
@@AwfulErik I did one where you added actual gin to the cure, (which seemed weird since it's wet) but I didn't think about just crushing down some juniper. I don't like the lime zest, unless it's just really a small amount, the fish starts to taste like candy, but I can't wait to crush up some juniper berries. Gonna have to look up cubeb pepper. Thanks for the tips, I can't wait to do the next one. Here's a question for you though... I'm down south, so salmon comes in generally frozen, different varietals, from wild sockeye to farm-raised Atlantic salmon, to wild Coho, etc... do you have a favorite type? I've been doing wild sockeye because of fat content, and face it the color is amazing... but sometimes too dry. Thoughts?
Gloves bro
With so much salt and no sugar it must be very salty
The cream cheese, poppy seed and lemon zest are able to cut through some of that salt flavor!