Moist, Flaky Hot Smoked Salmon on the Offset Smoker
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- Опубліковано 16 гру 2021
- You’ve probably had cold smoked salmon (aka Lox), but have you ever tried HOT smoked salmon? In this video I make a delectable preparation of Ora King Salmon in a way that’s guaranteed to make your mouth water! For another great way to grill salmon, check out How To Make Cedar Plank Salmon - Fast and Easy • How To Make Cedar Plan... &list=PL5_wF98ziP9bd3rSmjyd2se1Y8M172_-b next!
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What's YOUR favorite salmon?
King, of course!
Will be doing my first Smoke Salmon on Memorial Day 2024 for the big family! Thank you sir 🙏🏽🙏🏽🙏🏽
Nice! Please come back and let me know how you did!
Looks delicious, Al! Thanks for the recipe!
Thanks, Chris!
Did my first smoked salmon yesterday , came out fantastic, thanks for the tips and guidance!
Congrats on your first smoked salmon success! Don't be surprised if your friends and family start begging you to make it for every gathering now!
I haven't tried brining salmon, but it sure looks delicious😊 Thanks for showing Keto ingredients👍
Hi Bobbi! I have found that it really makes a difference - give it a try! Thanks for watching and taking the time to comment! Al
Great video Al. Kewpie mayonnaise is the absolute best 👌. It's my go to on all sandwiches and dressings. I'm not really big on smoked salmon but will definitely give it a try on smoked tuna. It's so freakin delicious!! Keep up the great work on the videos.
Thanks, Paul! You know I’ve smoked a lot of things but never a tuna. It’s going on the list!
I'm a big fan of smoked salmon, I love the brown sugar and cayenne recipe my friend does, I'll have to get it and send it to you. The spicy sweet and smoke flavors are outstanding.
Hi Doug! Sweet, smoky and spicy - that sounds awesome! I'll definitely try it when you send it! Thanks for watching - and for everything else that you do! -Al
lol! Kay makes our mayo, and it is THE BEST. Try marinating those green onions in lemon juice-EVOO-salt and char them ... you're welcome! Fun vid today, Al!
I do love charred green onions, although I haven't tried them with a lemon juice marinade.....putting it on the list!
Super delicious 👍👍
You are correct! Thanks for watching you two! -Al
I'm not going to wade into a #DryBrine / #QuickCure debate... either way it looks pretty delicious Al! I'm all about the seafood- and especially about working with salmon- this season, so this is a great video for me. Personally I'll have salmon any way I can get it. Excellent method, and Kewpie mayo FTW. Nicely done!
The salmon looked amazing. I just smoked some wild caught salmon that came out really good, but on the dry side. I'm thinking the brine? Keto brings it up a notch!
Thanks, Joe! The brine is your friend. Getting the salt into the meat helps it to not dry out from the convection of a smoker.
# quick cure is correct, the brine was a wet brine Not a dry brine. Dry brine is put on dry 😊
Ora King Salmon is great and I love to use it for raw applications like sashimi. Also Kewpie mayo is really the best mayo you can buy! And Dash, but that is a #DryBrine love the video as always Al!
Hi Paul sorry for the delayed reply. You probably already know that the trimmings that didn’t make it to the smoker made a great sashimi brunch!
great video. Who makes the copper measuring cups?
Thanks! These are the cups I use. They are really great BTW. Amazon says they aren't available right now, but maybe this will give you a head-start on tracking them down? amzn.to/3BIKqkU
Anyway you can do a video on how to keep your smoker cleaned? Maybe a maintenance video? Also, i seem to struggle with maintaining temps in a drum and offset smoker and I'm unable to keep coals burning for along period of time for things such as pork butts and briskets. Can you make a video for these things? This would be super helpful. Thank you kindly and have a great holiday!!!!!
Great timing Gregory. I literally told Pat (the guy behind the cameras) when we shot this that I need to clean the smoker and he said “sounds like a video we should make”! I will film it in January - watch for it in February!
@@BehindTheFoodTV Awesome/ Could you incorporate how to keep a smoker to temp as well as how to burn coals and wood for a long smoke? This would help me so much. Then you can clean it lol
Looks delectable. Have you tried dry-quick-brine-curing salmon? Wondering if that would be a good method.
I assume you mean just salting overnight? If so I have, and it’s better than not salting in advance but this method is much better flavor-wise.
What flavor of wood did you use to smoke the salmon?
For this cook, because I was also making brisket in the main chamber, I used post oak. Normally if I'm only doing salmon I try to find a milder wood like Alder.
Drooling over here 👈
Good thing you can get really great salmon up there in the great white north, eh?
Your Keto twist got you a new subscriber. I have Sockeye and Coho straight out of the river where I live (BC) so I'll have to trust you on your salmon. Looks amazing and thanks! #drybrine
Awesome welcome to the channel Claus! I’m a little jealous of your access to fresh Coho! -Al
Sauce is not Keto
Agree quick cure.
#teamdrybrine lol
I also like it hot and moist!
:-) I see what you did there!
@@BehindTheFoodTV Of course you did; you're a fellow meat lover!! Man hugs!! =)
How long did you dry it out for on the wire rack?
Hi Stephen - It generally takes about 4 hours to form the pellicle after you take it out of the brine. I've gone up to 24 hours before so don't worry you don't have to be exact. Thanks for watching! -Al
Looks good but I pull my salmon when it gets to 130 to make sure it is moist as I don't do the brining. I use John Henry's Pecan rub to get the sweetness.
Hi Stephen! I haven't tried John Henry's rubs - sounds like you recommend them? You should try the brine once - trust me you'll never go back! Not only does it keep the fish moist, but the smoke really sticks to the pellicle. Thanks for watching! -Al
@@BehindTheFoodTV Yes you should try Joh Henry's they are my go to for most grilling and BBQ rubs.
#DryBrine all the way!
Absolutely right!
#QuickCure! Sorry Al, but guests are always right! Lol. Looks sooooo good!
#teamdrybrine baby! lol
So you smoked the salmon at 185 for 1 HR 45min? At meat temperature 145?
So why the sugar and maple wet brine? I've never understood the reason for it
Hi Syndogon. My best advice is next time you make hot smoked salmon, put half in my brine and half in a saltwater only brine - I guarantee you'll taste the difference!
@@BehindTheFoodTV I was just curious because almost every other smoked salmon talks about a wet sugar brine. I just don't know why it's done that way.
@@Syndogon think about it like a cross between a brine and a marinade. Make sense?
Never over 200 degrees in temperature?
#DRYBRINE
Heck yeah!
#drybrine #everytime
Attaboy!
How about this......on vertical, salmon on bottom, bacon on top, and let the bacon drippings going into the salmon.......
Or maybe separate the two by putting oysters in between....
🤯
#drybrine
Welcome to the good guys team!
#DryBrine
#winner!
Damn u butched the presentation hard lol. Fish looks good tho
If the fish looks good, does anything else matter? :-)
The salmon looked moist, but NOT flaky.
It was definitely flaky. Thanks for watching J!
#QuickCure
So what the hell. I followed your recipe to a T and when it came off the smoker it tasted like I took a bite of a f*cking salt lick? Are you supposed to wash it off or something? I threw away about 4 salmon worth of fish as ALL of it tasted nothing but salt
Hi Kevin. I’ve never had that problem. Did you use kosher salt in the brine?
@@BehindTheFoodTV yes, Its not just me but the wife tried it too and it was literally like talking a bite of straight salt.
@@BehindTheFoodTV I even went back and rewatched your video like 4 times after I started it because I was afraid I missed something
@@kevinworrick773 I'm baffled, Kevin. I have made this recipe probably a dozen times over the last few years and never had that problem. It almost sounds like you started with smoked salmon instead of fresh, but I'd imagine you would know the difference. I'm really stumped!
@@BehindTheFoodTV It was fresh as we caught the salmon but I must have done something wrong. Ill retry it and see if I screwed something up and let you know when we catch more.
#DRYBRINE
#drybrine
Correct!
#QuickCure
Dare to be different Dash!