Hi Dr Leslie, I tried this same method but my salmon turned out having many white spots (suspect it’s water spots) instead of the nice golden brown that u have.. is it because I didn’t dry the salmon enough after curing? Hope to hear from you.. thanks!
Hi, those spots are caused by the protein being squeezed out of the flesh of the salmon. Try smoking at a lower temperature and for longer to get that golden brown hue.
Thank you doctor for curing the salmon
This is a great video, thank you. i do this a lot with mackerel, trout, sea bass, and cooked meat too. no faff food!
Great idea for using tea! Now we need to whip up a batch of smoked salmon using this!
That looks so yummy! Need to go smoke some salmon now!
Let us know how it goes!
thanks for sharing. I have to try this!!!
Hope you like it!
Hi Dr Leslie, I tried this same method but my salmon turned out having many white spots (suspect it’s water spots) instead of the nice golden brown that u have.. is it because I didn’t dry the salmon enough after curing? Hope to hear from you.. thanks!
Hi, those spots are caused by the protein being squeezed out of the flesh of the salmon. Try smoking at a lower temperature and for longer to get that golden brown hue.
@@ieatishootipost thanks will give it a try!
Why need the rice? What is it for? Is a specific smell or a reaction it suppose to give?
I think it is to help to separate the sugar crystals which would otherwise clump up easily.
Do you need to use sashimi-grade salmon, or will the curing and smoking already kill the possible bacteria left in the fish?
No need because you are cooking it.
As I don't like salmon, what other fish will be good with this smoking technique?
Hi, must the salmon be sashimi grade? or juz normal salmon?
Normal salmon is fine