Another very good video. I’m landlocked in Illinois so our fishing does not offer the amazing things you guys are able to harvest. I especially love your shrimping videos. I retire after 30 years Army in the spring and look forward to getting to the coast for some good fishing. Tell your Pops thanks for his recipes.
@@my-back-yard My mistake, but tell him hi from Illinois anyways. I’ve watched him since I started making sausage and his recipes and especially his techniques are a long lost art. I’m grateful for them.
#1, I didn't notice the glass of your favorite beverage. 2. I didn't here any temperatures mentioned, I heard cold smoking and hot smoking, what temp for each, I've heard different temps from different people, but I want to do your method , so I'd like to get the straight scoop from you. I love your videos. Thanks You
I commercial fished in Point Roberts for 15 years for sockeye, and in the bey for silver, never seen them get that dark…..wow must be an Alaska thing? Great video ✌🏽Nooksack Tribe
For more Cooking with Ron videos, go to the Cooking with Ron playlist here: ua-cam.com/play/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J.html
Great video. Thanks
Another very good video. I’m landlocked in Illinois so our fishing does not offer the amazing things you guys are able to harvest. I especially love your shrimping videos. I retire after 30 years Army in the spring and look forward to getting to the coast for some good fishing. Tell your Pops thanks for his recipes.
He’s my Brother in-law. Lol
But I’ll let him know!
And look us up when you come out
@@my-back-yard My mistake, but tell him hi from Illinois anyways. I’ve watched him since I started making sausage and his recipes and especially his techniques are a long lost art. I’m grateful for them.
@@marksadler554 I just love that you think he’s that much older than me!!!😂😂😂😂😂😂
@@my-back-yard during my drive to work this morning I was cringing for assuming that last night. -ha.
Another great job ronnyman, that salmon looks excellent my friend, hope all is well with you and yours, 👍
Hi sir.that’s look so yummy.I love smoke salmon.
I will do the taste test at the cabin on New Years Eve😄😄💰
Good Video 📹 👍 👌 👏
This works well, ty
#1, I didn't notice the glass of your favorite beverage.
2. I didn't here any temperatures mentioned, I heard cold smoking and hot smoking, what temp for each, I've heard different temps from different people, but I want to do your method , so I'd like to get the straight scoop from you.
I love your videos.
Thanks You
It was coffee still at that point in the day. Lol
Cold is just the tray with no heater. Hot smoke is 225-250.
Thanks!
Here’s my version with temperatures: ua-cam.com/video/Cn1uA5Taig8/v-deo.html
Thanks for the video. For the canned salmon that you cold smoked first - did you use the same brine and how long did you smoke it for?
You can use the same brine and smoke parameters.
Great video! Can you use oil when canning? I mean cover all the salmon in oil
You can, but I don’t recommend it. The canning process will extrude oil from the meat. Make sure to mix the oil with the fish when you eat it.
@@my-back-yard thanks for the answer! I will try to do this soon 😀
Where's the money shot, and taste test of finished product?
Well, Ron ate a few samples as we went along (it's in the video), and since we were canning, there was no rush to open a jar. Lol
Ron he getting you up to earlie to for a drink thats not right man
Looks like sockeye
Some coho gets a deep red color.
I commercial fished in Point Roberts for 15 years for sockeye, and in the bey for silver, never seen them get that dark…..wow must be an Alaska thing? Great video ✌🏽Nooksack Tribe
92
92?
@@my-back-yard number 92 like
@@my-back-yard hello from Chios island GREECE