How to Make Perfect Cold Smoked Salmon on the Yoder Smokers YS640S pellet grill
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- Опубліковано 22 лип 2024
- Get ready to elevate your brunch game with the ultimate cold smoked salmon recipe! In this episode of Impossibly Kosher, we'll show you step-by-step how to make the perfect cold smoked salmon on the Yoder Smokers YS640S pellet grill.
Ingredients:
• 1 salmon fillet, skin on
• 1 cup kosher salt
• 1 cup granulated sugar
• Cherry wood pellets
• Cold water
Instructions:
1. Mix together 1 cup of kosher salt and 1 cup of granulated sugar in a bowl.
2. Spread half of the mixture evenly on a large baking sheet, and place the salmon fillet, skin side down, on top of the mixture.
3. Cover the salmon with the remaining salt and sugar mixture.
4. Cover the salmon with plastic wrap and refrigerate for 8-12 hours.
5. Rinse the salmon thoroughly with cold water and pat dry with paper towels.
6. Place the salmon on a wire rack and air dry in the refrigerator for 12 hours.
7. Fill a smoke tube with cherry wood pellets.
8. Place the smoke tube on the Yoder Smokers YS640S pellet grill and turn on the grill, setting it to smoke.
9. Place the salmon on the top shelf of the grill, and smoke for 2-3 hours, or until the desired level of smokiness is achieved. Since this is a cold smoking process, it's important to keep the temperature inside the grill below 90°F to avoid cooking the salmon. Make sure to monitor the temperature closely and adjust the air flow as needed.
10. Remove the salmon from the grill and let it rest for a few minutes.
11. Slice the salmon into portions and serve.
We hope you enjoy this recipe for cold smoked salmon! Let us know how it turns out in the comments below. And don't forget to like the video and subscribe to our channel for more delicious kosher recipes.
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The Yoder Smokers YS640S pellet grill - Unboxing, Burn In, Seasoning
• The Yoder Smokers YS64...
Timestamp:
0:00 - Intro
0:33 - the curing & smoking process
2:20 - drying the salmon
3:22 - smoking time
4:46 - smoking complete, final steps
5:29 - tasting time ------------
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Hi! I've had fantastic luck using your first cold smoked salmon recipe from 2 years ago. The Only Exception is when I tried using some sockeye, it just was too thin and I don't know if it's not enough fat content, and came out okay but not velvety, just kind of dry and Flaky. Do you have a favorite breed of salmon that you use? I'm working on some King Salmon right now which seems to be ready for the smoker and looks marvelous. Thank you in advance. Cheers!
Hi, How long did you leave it to cure?
Honestly I just make sure it’s a thick piece of salmon, Atlantic is great.
Incredible! Enjoy.
By the way, if you are interested, I have a members block access that you’d be added to our discord channel, which we have conversations and messages all the time.
Yashir Coach I Cold Smoke Lox with Hickory Chips . My smoker is not a fancy thing; just improvised.
Great!! I used to do it on my Weber kettle :)
Lol So I'm on your 3rd video and the cure is shortened down to 8-12 hours. How is this comparing to the 24hrs? Also you forgot to tell how long in the fridge for the pellicle.
Yup! I like to test all kinds of methods.
Honestly, I find 24hrs at 50/50 a bit too much in terms of saltiness. Especially with a weight over it.
I found overnight lightens the taste but cured it beautifully.
The pellicle should be between 2 hours to also overnight. The longer you leave it, the thicker it will be. The point of the pellicle is just to dry out the outer layer so smoke can stick nicely.
As you make it once, you then taste and start to play with ratios, curing times, smoking times and settling times to find what you like the most.
I’m almost at my perfect result :)
By the way, ever consider joining our members block? One of the perks is joining our Discord team to be able to chat and discuss all kinds of questions and ideas.
@@ImpossiblyKosher lol I don't even know what a discord block is
@1165slugman it’s an app that you’d join our community and we discuss whatever recipes and questions we all have.
The members block is a couple bucks a month and gives some perks. If you go to our profile you’ll see an option to “join”
@@ImpossiblyKosher I've got my salmon in the fridge just timing it to go past rain on Friday and outdoor temp below 40⁰. So I can keep temp cooler with my smoke generator going. I'm in san antonio. Good info I don't wanna pay $10 for a tiny piece of fish again.
@1165slugman I get it!
Little tip, add a full tray of ice in the smoker to help keep temps low.
I’ve done cold smokes in the rain too :)