A great recipe. Clear and concise, explains differences in types of smoked salmon, and also why each step of the process in necessary. Just what I want out of any cooking video.
Love it! Thank you. By the way, I have a members block. If you want to join, it’s a couple bucks a month and has some nice perks. Supports the channel :)
If it's hot outside I put a pan of ice (or small bag) in whichever smoker I'm using to try to keep the temp of your smoker below 85 degrees. I always do that when cold smoking cheeses after early spring.
YUM! My chef hubs slow-smokes herb-rubbed salmon filets on our covered charcoal grill used as a smoker and it's fabulous! When you do it that way it's smoky and meaty, and like what we had in Alaska, which is often called "half-smoke"...
This is by far the best UA-cam video I've watched for cold smoking salmon. Thank you for the detailed instructions. I read somewhere that the smoked salmon could be canned. Do you know how to do that? I've subscribed!
Thank you for the incredible compliment!! I tried my best to fill in the gap between what was on UA-cam and what was missing :) Oh really? I never heard about that, but what I do I I slice the cold smoked salmon into slices and then vacuum seal and freeze it. Just like store bought just made at home and way better :)
Hi! Don't know if you'll see this comment since it's been a year, but wanted to thank you for this video! Wish I had found this when I started cold smoking in my Weber Smokey Mountain, same as how you use your Kettle. I use an 8" maze and can get 18 hours of smoke if I run the sawdust through an electric spice grinder. After countless articles and videos, the time for curing/brining, soaking, drying, smoking, will vary from one expert to another ranging from 20 minutes...to 40 days and 40 nights. Turns out my best and most recent cold smoked salmon is almost identical to what you've described except that only fridge dried for 3 hours, and used your 6 hours smoke and it came out PERFECT! I'm experimenting on smoking white fish (pollack, cod, haddock, and soon I hope mackerel and herring) and wondered if you have any procedure for times, brining vs curing etc.? Growing up in Brooklyn as a kid, when dinosaurs roamed the earth, Mom would come home with smoked mackerel (or herring?) not sure, heads on, skin golden color, meat pulled off the bone and was delicious. Some kids liked candy, for me it was pickled herring and smoked fish. Seems cold smoke followed by hot smoke works on this type of fish, but over salty from curing instead of brining a delicate fish. Had to soak a bit after finishing but came out ok. Keep up the great work and thanks again!
I try to answer to every comment :) lol, slowly slowly my channel is growing. Glad to hear I was able to help!! Unfortunatley I haven't tried white fish.. yet... but used to LOVE slightly tired white fish... even jerky... I haven't tried to make it so I don't want to give you bad directions. Stay tuned though :)
After smoking the salmon and put it in the refrigerator 1 day Before freezing it should you slice it off from the skin and put it in a Ceiling bag Or can you leave it the skin around and put it in a ceiling bag? What is the best method Or can you leave the skin on and freeze it that way
Freezing with the skin is fine, or preslice then freeze. It’s honestly completely up to you and your convenience. By the way, ever considered joining the member block? One of the perks is joining our Discord team to be able to chat directly :)
A lot to do just finishing doing up some not smoked that’s for next time soon mine turned out a little too salty so it’s going into a water bath thanks for that tip. Your end result looks off the hook hahahaha hook ya ok so I will do mine next week just so your recipe is. Again thanks
I need to lower the salinity with a water bath after the dry brine process. If I cold smoke it for 4 hours Is pink salt cure necessary in the dry brine?
no, I wouldn't suggest pink curing salt for smoked salmon. I've done 2-3 hour cures. Granted it is not as effective as overnight though... the saltiness you are getting is either because too much salt, left too long time, or too much pressure on it + too long curing time.
Wow great catch!! I didn’t even notice the mistake. You’re right. Maple, hickory, cherry. But honestly ever since I started using bear mountain bbq pellets, chips and chunks, I stopped all other brands.
If you freeze it whole, I’d freeze with the skin as I like how it slices with off the skin when ready to eat. If you want to pre-slice so when you defrost it is slices to eat direct, then without the skin for sure.
Absolutely it would, but if doing the vacuum sealed, I’d suggest using the EQ method. Less salt and sugar. It’s a % of the weight of the fish, so less waste too :)
Hello, I tried this recipe with a pretty thick piece of salmon. I just pulled my salmon out of the fridge after it's 48 hour sugar/salt cure. It turned into a thin piece of salmon jerky? I guess I went too long, maybe 24 hours would have been better but it was the same thickness, maybe thicker than the one he did. Anyway to salvage this or am I stuck with salmon jerky. Thanks!
Im sorry for the late response! It flew under my radar. Yes, the longer you leave it, the "tougher" it becomes. More salt penetrates, which is why it is important to try different times of curing. Even overnight will suffice. this batch will stay pretty thick and tough. You can also try to let it sit for 1-4 hours in a water bath.
Honestly doesn’t seem that difficult. What happens if you put the smoke source below the fish? Assuming it’s not to close, does it make a difference? Thanks in advance!
No it’s really not difficult! Just takes a bit of practice :) Ideally as far away as possible so it stays a “cold smoke”, but if limited on space, you could put the smoke under it. I’d put a lot of ice in there to keep the temps down. If you mean just having smoke coming from a grate below the fish but off to the side, then y’a that’s great too.
@@ImpossiblyKosher Hey friend! Thanks for responding. I know salmon is always pareve but I thought if cooked on a meat grill it would be meat...I've had a kosher kitchen for the last 9 months so I'm fairly new.
Absolutely! :) When cooked on meat surface it is still pareve but don’t use it on dairy plates. Meaning, you can have a glass of milk after if you want. But since it was cooked on meat surface, shouldn’t be on dairy plates. Honestly best is to consult your rabbi though to understand the nuisances a bit better :)
*Take a look* at how I compared *_SALT_* curing *_vs_* *_EQUILIBRIUM_* curing while smoking salmon 🐟 -> ua-cam.com/video/pXCAiWQ8HYU/v-deo.html
A great recipe. Clear and concise, explains differences in types of smoked salmon, and also why each step of the process in necessary. Just what I want out of any cooking video.
Glad I was able to help!!
The best video ever for cold smoked salmon. Suggestion, for the curing, I add fennel seeds. I use maple wood for smoking. The tast is just amazing.
Complete, concise and 100% correct.
Thank you!
My favourite video for cold smoked salmon. I check it out every time a smoke a side
Love it! Thank you. By the way, I have a members block. If you want to join, it’s a couple bucks a month and has some nice perks. Supports the channel :)
If it's hot outside I put a pan of ice (or small bag) in whichever smoker I'm using to try to keep the temp of your smoker below 85 degrees. I always do that when cold smoking cheeses after early spring.
100% agreed on this! in the winter season it's easy, summer keeping temps low seems to be the hardest part.
Phenomenal video and thank you so much for taking the time. ❤Thanks!
Thank you so much :) doing my best !
very clear presentation. Congrats!
Thank you :)
Great video, concise, precise, and easy to follow.
Thank you!
YUM! My chef hubs slow-smokes herb-rubbed salmon filets on our covered charcoal grill used as a smoker and it's fabulous! When you do it that way it's smoky and meaty, and like what we had in Alaska, which is often called "half-smoke"...
Oh yumm!!!!
This is by far the best UA-cam video I've watched for cold smoking salmon. Thank you for the detailed instructions. I read somewhere that the smoked salmon could be canned. Do you know how to do that? I've subscribed!
Thank you for the incredible compliment!! I tried my best to fill in the gap between what was on UA-cam and what was missing :)
Oh really? I never heard about that, but what I do I I slice the cold smoked salmon into slices and then vacuum seal and freeze it. Just like store bought just made at home and way better :)
Hi! Don't know if you'll see this comment since it's been a year, but wanted to thank you for this video! Wish I had found this when I started cold smoking in my Weber Smokey Mountain, same as how you use your Kettle. I use an 8" maze and can get 18 hours of smoke if I run the sawdust through an electric spice grinder. After countless articles and videos, the time for curing/brining, soaking, drying, smoking, will vary from one expert to another ranging from 20 minutes...to 40 days and 40 nights. Turns out my best and most recent cold smoked salmon is almost identical to what you've described except that only fridge dried for 3 hours, and used your 6 hours smoke and it came out PERFECT!
I'm experimenting on smoking white fish (pollack, cod, haddock, and soon I hope mackerel and herring) and wondered if you have any procedure for times, brining vs curing etc.? Growing up in Brooklyn as a kid, when dinosaurs roamed the earth, Mom would come home with smoked mackerel (or herring?) not sure, heads on, skin golden color, meat pulled off the bone and was delicious. Some kids liked candy, for me it was pickled herring and smoked fish. Seems cold smoke followed by hot smoke works on this type of fish, but over salty from curing instead of brining a delicate fish. Had to soak a bit after finishing but came out ok. Keep up the great work and thanks again!
I try to answer to every comment :)
lol, slowly slowly my channel is growing.
Glad to hear I was able to help!!
Unfortunatley I haven't tried white fish.. yet... but used to LOVE slightly tired white fish... even jerky...
I haven't tried to make it so I don't want to give you bad directions.
Stay tuned though :)
Will do! Thanks for getting back to me. I've got a lot of your videos to get through. Cheers!
Haha enjoy! Let me know what you think :)
Thank you very much. I just never frozen it before.
I find it helps with the texture and the smokiness :)
Thank you for the video I made it for my family and everybody love it
Great to hear!! If you want, post it on your Instagram and tag us :) @impossibly.kosher
Can’t wait to try this myself!!!
You won’t regret it at all!
Looks amazing. Can't wait to try this.
When you do, let me know how it comes out :)
Awesome!!!
Thanks!!
After smoking the salmon and put it in the refrigerator 1 day Before freezing it should you slice it off from the skin and put it in a Ceiling bag Or can you leave it the skin around and put it in a ceiling bag? What is the best method
Or can you leave the skin on and freeze it that way
Freezing with the skin is fine, or preslice then freeze. It’s honestly completely up to you and your convenience.
By the way, ever considered joining the member block? One of the perks is joining our Discord team to be able to chat directly :)
When smoking a salmon and after you smoke it , leave it in the refrigerator 1 day, Is it better to leave the skin on or skin off when you freeze it?
Fish at grocery stores have the skin on js
Look so good!
Thank you!! If you try it, let me know how it comes out :)
Really good 👍🏿
Thanks!
A lot to do just finishing doing up some not smoked that’s for next time soon mine turned out a little too salty so it’s going into a water bath thanks for that tip. Your end result looks off the hook hahahaha hook ya ok so I will do mine next week just so your recipe is. Again thanks
Enjoy!!
My ratio is 2 sugars to 1 salt. comes out perfect
Great video
Thank you!
After you cold, smoke your salmon. Can you leave the skin on or leave it off when you freeze it
I need to lower the salinity with a water bath after the dry brine process. If I cold smoke it for 4 hours Is pink salt cure necessary in the dry brine?
no, I wouldn't suggest pink curing salt for smoked salmon.
I've done 2-3 hour cures. Granted it is not as effective as overnight though...
the saltiness you are getting is either because too much salt, left too long time, or too much pressure on it + too long curing time.
Awesome recipe! SUBSCRIBED bro #Kosher
thanks Eric!
You mention that the wood pellet blend is Apple Hickory Cherry but that package shown says Maple Hickory Cherry. Can you clarify what you use?
Wow great catch!! I didn’t even notice the mistake. You’re right. Maple, hickory, cherry.
But honestly ever since I started using bear mountain bbq pellets, chips and chunks, I stopped all other brands.
Finally a Jewish smoked salmon at home! Break out the Temp-tee. What about nova - that’s your smoked salmon?
Loool
What do you want me to make?
After smoking your salmon Should you freeze it with skin on or off
If you freeze it whole, I’d freeze with the skin as I like how it slices with off the skin when ready to eat.
If you want to pre-slice so when you defrost it is slices to eat direct, then without the skin for sure.
Nice presentation. Thank you. One question: Is it too salty or too sweet?
Thank you! Never comes out too sweet to be honest. If I leave it cute too long it becomes a bit too salty for my liking.
Shalom shalom.yammy
Amen amen :)
Instead of putting in the pans wouldn't it also work putting in vacuum sealed bag to cure also?
Absolutely it would, but if doing the vacuum sealed, I’d suggest using the EQ method. Less salt and sugar. It’s a % of the weight of the fish, so less waste too :)
Wonderful 💞
Thank you!!
Anybody else notice how full that knife is at 4:10?
How full the knife is?
What is the best salmon to use to cold smoke
Not sure to be honest, I just make whatever is fresh and available
Thank you very much
you have a halavi kettle grill?
hey Justin, I have one for both :)
Hello, I tried this recipe with a pretty thick piece of salmon. I just pulled my salmon out of the fridge after it's 48 hour sugar/salt cure. It turned into a thin piece of salmon jerky? I guess I went too long, maybe 24 hours would have been better but it was the same thickness, maybe thicker than the one he did. Anyway to salvage this or am I stuck with salmon jerky. Thanks!
Im sorry for the late response! It flew under my radar. Yes, the longer you leave it, the "tougher" it becomes. More salt penetrates, which is why it is important to try different times of curing. Even overnight will suffice.
this batch will stay pretty thick and tough. You can also try to let it sit for 1-4 hours in a water bath.
Honestly doesn’t seem that difficult.
What happens if you put the smoke source below the fish?
Assuming it’s not to close, does it make a difference?
Thanks in advance!
No it’s really not difficult! Just takes a bit of practice :)
Ideally as far away as possible so it stays a “cold smoke”, but if limited on space, you could put the smoke under it. I’d put a lot of ice in there to keep the temps down.
If you mean just having smoke coming from a grate below the fish but off to the side, then y’a that’s great too.
Tell us the chef Ramsey
amen! ;)
So do you consider this salmon Parve in your home? Is your grill meat or dairy?
Salmon is always pareve.
Grill is meat.
@@ImpossiblyKosher Hey friend! Thanks for responding. I know salmon is always pareve but I thought if cooked on a meat grill it would be meat...I've had a kosher kitchen for the last 9 months so I'm fairly new.
Absolutely! :)
When cooked on meat surface it is still pareve but don’t use it on dairy plates. Meaning, you can have a glass of milk after if you want. But since it was cooked on meat surface, shouldn’t be on dairy plates.
Honestly best is to consult your rabbi though to understand the nuisances a bit better :)