How to Cure and Smoke Salmon | Mad Scientist BBQ
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- Опубліковано 23 вер 2021
- In this video Chef Bell from Sullivan University teaches me how to cure and smoke salmon.
Learn more about Sullivan University: www.sullivan.edu/
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Videography by J.D. Stewart jdstewartvideo.com/video
Motion Graphics/Animation provided by Kaitlyn Kirk Designkkirk.me
This video is sponsored by Sullivan University. - Навчання та стиль
This is inspiring. A university level instructor/chef being a willing participant in a UA-cam tutorial that blends bbq with culinary expertise and shares it with others is admirable and much appreciated. Now you're really delving into the theory and science of bbq.
If I’m not mistaken but Jeremy went through culinary school.
Not really. Its low cost advertising.
@@pecosnick45 interesting perspective, yet I appreciate learning from someone who u is experienced in the field at this level just the same
@@thomasrennie7919 No I’m with you, its a great lesson. Many will benefit. But its also what he does as a living, and this is a way of promoting the education you could get from him. I look at it as a very smart business tactic.
Exactly!
Can you get this instructor on more often? He's good!
Absolutely love the fact a university level CHEF agreed to educate us "shade tree" cooks.. ❤️ hats off to the channel!
Jeremy, you never cease to amaze me. I didn’t expect to enjoy this presentation to nearly this degree. Outstanding.
Hey Jeremy! If you ever want to come to Alaska and catch them fresh let me know! Might even be able to hook you up with some moose or caribou while you're here too! I've learned a lot from all your videos and it'd be nice to be able to give something back
YES.... this needs to happen.
Fine I’ll guess I’ll come also. Thanks man 🙏
I use to live in AK. Still haven't ever seen a salmon with scales(as the chef referred to).
What an opportunity here. Would love to see it
He does not answer comments, ever. I wish he would just turn the comments off.
This is a phenomenal video. Thank you and thanks to Chef Bell, you’re both fantastic teachers. You also make a good team.
This is one of my family’s favorite things that I do. So easy. Smoked salmon is good for any meal. And salads! Cool to see the break down from the chef
Brilliant level of instruction and information from the expert. Smoked salmon is something I've considered doing for a while and this was just what I needed. Thank you both !
I love these videos with both of you ! Great work !!!
Loved the beet curing method. Cured and smoked plenty of salmon but have never heard of this method; will definitely try this one next time.
You alluded to the differences for cold-smoking, it would be interesting to see a more in-depth video about cold-smoking salmon.
Definitely agree with this. I've seen some videos on cold smoking on here but nothing to the level of information on this channel.
I agree. I’d say follow the cure they do on here and then look at getting a Pro Q cold smoke generator for cold smoking. You can put it in any smoker/bbq and it will smoulder away for about 8 hours.
Hey bro, thanks for the clip. I have hot smoked salmon a few times before and always wondered why it would weep and not take on smoke flavour properly. Super informative and answered a lot of my questions. As usual, love your work. Cheers from Australia 👍
What a great segment so informative thank you Jeremy
Love your videos, I’ve learned SO MUCH!
I love these videos. This is like watching my sensei with his sensei. Just kidding. But it actually someone who I admire hanging with someone he admires. Thanks for the content Jeremy. Your the best.
This is crazy interesting. Done so well done and with the science behind the technique. Bravo!
Finally, a smoked salmon video!!! :D Thank You Thank You!
Great collaboration guys. Thanks very much
A great video again mate, just in time for me as I'm researching cold and smoked salmon, perfect info backed with lots of science, keep up the good work.
Excellent and informative. Thanks for the tips!
Such a great show. Thank you, guys.
Love this video. One of your best. Can't wait to try this.
Having only smoked briskets and pork butts, this is the best explained video of how to do salmon. Thank you for having Chef Bell explain and present!
I use the same 50/50 mix of kosher salt and light brown sugar. I score the fish down to the skin into 1" strips. Once the cure is done, I let it dry overnight before smoking as low as my smoker will go, using cherry or Applewood. This is similar to the way we did it when living in Alaska many years ago. So good.
Great Video guys and thanks for your tips chef.
Love your channel mate.
Regards
Falcon from Sydney AU
Dude this is the best smoked salmon vid right now, thank you!
Love this. Great video. Thanks for posting
thank you sir; been wanting to see you do this awhile ago, glad you got to it.
Chef Bell needs his own channel.
Looks delicious. I will try it. Thank you for the information. It’s a great video once again thank you.
This was amazing!! Thank you!!!
Brilliant video! Thanks Guys!
Super educational video! This video is a keeper to review again!
This instructor is AWESOME!
Awesome video, can't wait to try this.
Mad Scientist...You nailed it...Cooking is math, chemical reactions, and timing...you are a step above "Culinary".
You guys did very well together!!
This is amazing! I was a little appreciative about this kinda video I am now ashamed to admit but the knowledge still comes out 100 percent I love the different ideas from a teacher amazing!
I love chef collabs. This is no different. 11/10
Excellent Video Jeremy - I enjoy all of your videos. Can you provide the ratios need to make the beet brine?
Many Thank!
This is a great tutorial!!
WSM's are great for cold smoking... bottom heat source, ice water in the pan above, then cheese or fish... you can smoke at crazy low temps.... great vid per usual.
Great video Jeremy! Love salmon too. So good and good for you.
Now that I've actually watched the whole video... This is redonkulously helpful to have these steps and tips and info and precautions in a video by such a great channel. Thanks so much... I'm going to try this one day now that I've got a better understanding of the how and why..
redonkulously - hah yes, that's a good word I use alot.
Thank you Jeremy and Chef Bell. ✌️
Just wonderful. Thank you!!!
OMG i just watched a video of this guy making the perfect ribeye I love that you are both collaborating!
Great video Jeremy, thanks man!
Thank you, I’ve Smoked quite a bit of salmon, all wet brine and hot smoke. I can’t wait to try both of theses cures and cold smoke!
Looking forward to trying this thank you
Thank you both so much for the video. I am going to try the beet version on the Traeger.
Beautiful plating
Great video! Thanks
Man I've been wanting to cold smoke salmon and watched some videos that made it look more complicated than it should. Thanks Jeremy🤗
Great helpful video!
Finally some real BBQ ;-) Makes me want to enroll in culinary school.
Awesome Video. I missed the cold smoking process, did you do that in the same smoker?
Wow beautiful explanation bravo 👍
Nice to watch a master teaching the next master !
Great video! Thank you
I love these school videos. This chef added the presentation aspect which I think is helpful. What I tend to do is smoke the meat, take it inside, and hand it to my wife because I don't know what to do with it in terms of sides, garnishes, etc. If it was just me practically everything would be a sandwich, lol.
Enjoyed the vid. Thanks
Have you ever done a full video on cold smoking? I would enjoy watching one if you have the ability of doing so.
Yuuuum I wish I can try , I love everything smoke , thank you for sharing this video 👍👍👍
Great video!
Love smoked salmon from my time in Western Washington. This brings back memories of visiting smokehouses on the waterfront.
And is Randy about to make an appearance?
Amazing video!
hello Jeremy tks for the instructions. Will be glad to know the operational te temperatures as the cooking time. Many tks
great video, nice collab.
Hey Jeremy I really like your videos. I have a pellet smoker and was wondering, since a true offset smoker give better smoke flavor to meats than a pellet grill. Do you think adding a smoke tube would help? I would love to see a video of a comparison of an true offset smoker and a pellet grill that has an added smoke tube to see if it makes any difference. I didn’t see any video from you on this. Wasn’t sure if you had any suggestions to improve smoke flavor with a pellet grill. Thanks
Thank you for asking the questions, and helping him to explain to us, that which is obvious to him, but not to a novice.
Chef Bell is the man!!!
Thank you Jeremy!
Hey All
I have a small pellet grill I bought on special because they are clearing out floor space for Christmas and got a great deal at Wally's world.
But I added the side smoker box to it for cold smoking and I did salmon last weekend but not a long slow smoke due to time problems and last minute changes.
I was really surprised on how well it did with the cold smoke box did on the flavor.
I put a salmon fillet and a bunch of frozen shrimp for a few hours and the side smoker box really did a great job but just did the smoke flavor then moved to the hot side to finish it all off . And now way too long of a post but keep up the great videos
I've smoked a lot of salmon, but I've never buried it in that much cure and left it for a couple days like that, totally crazy to me, but I'm not doubting the chef as he knows his stuff, just something new to me. Same with drying in the fridge for a couple days after the cure, something I've heard before. I also add other adjuncts to the cure to impart other tastes, things like ginger, and clove are different and produce a great product. I'll have to see about this when I pull my yearly salmon out of the local river this fall.
I love hot smoked salmon on my pellet smoker. Nice video. I add a 2 tbsp of course ground pepper to my salt/brown sugar dry brine mix.
one of the BEST party dips ever is one eight ounce cream cheese mixed with the same amount of flaked smoked Alaskan salmon......can add a drop of Worchester sauce if you want.
Yes
Siracha is also a great addition instead of the Worchester.
great vid!!! I'd train under that chef anytime , OUTSTANDING CHEF.
Can you make video about bbq rubs?
Thumb up to Chef Bell.
For anyone trying this recipe, I would recommend against the 1:1 brown sugar and kosher salt. Followed this recipe exactly how they explained time wise for curing and smoking as well as soaking the salmon in cold water to leech out any excess salt, and it came out EXTREMELY salty. I would recommend 4:1 or 5:1 brown sugar:kosher salt respectively. Also, make sure you have good cuts of salmon and are watching thinner/thicker cuts as they finish at different times in the smoking process!
What kind of salt did you use for the brine?
yea 36-48 hrs is way overkill for 50/50 brine,, i normally do 4/1 for 24 hrs.. rinse.. pat dry.. then rest in fridge for 4-8 hrs to get it tacky.. then smoke at 175-200f till it hits 145-150°f.
@madscientistbbq @14:35 you mentioned cheese. Do you have any videos on smoking cheese or cream cheese??
My mom loves salmon. I'll have to try this!
ive been smoking salmon now for a couple years.... its sooo good and easy.
Awesome video!!! Something that never shows up on my favorite bbq channels so thank you Jeremy. I'm from the west coast of Canada and I ruined many beautiful Coho salmon with so many complex brine recipes that simply didn't work 😑....then my fishing buddy's neighbor, an old timer, told us to stop wrecking our fish and how to use Demerera Brown Sugar and course kosher salt. Wonderful....btw, you'll know if you've rinsed off your cured fish enough if you rub the flesh with your finger and lick your finger...if it tastes salty, rinse some more. 👍❤🙏
Being pre-diabetic, I'd rather not use any sugar. Is it a must?
Awesome. Now I would like to see you do a smoked surf and turf with brisket and salmon, and try them together in one bite. I'm thinking a maple bourbon salmon and your brisket wrapped with smoked wagyu tallow.
Smoked salmon hot or cold my favorite food I love beets fixed in any way I will prepare this receipt very well done thanks
Interesting comment about having a dry product vs. wet product for smoke to adhere to. I always thought that a bit of moisture on our briskets/ribs/shoulders helped with smoke.
Have you ever done a video on smoked beef knuckle? If I remember correctly, it's a leaner cut of beef... so maybe good for some smoked steak sandwiches?
Never knew I had a University named after me. 🙂 Great information, will have to try this out.
Nice! Just happen to be smoking Salmon today!
I make this all the time and people go crazy for it. Brining it for 4h to overnight already gives a great result!
If I remember right, the basic brine for smoked fish is 1 quart water to 1c sugar and 1c salt. Nice to see a change to brown sugar, deeper color on the fish.
What temp are you smoking the salmon to?
nice stash!
This must be 'over the top' with so much effort... :-)
I make a dip/spread from my smoked salmon and it's so good, just a block of softened cream cheese, half cup sour cream, minced scallion or chives or shallots, flaked smoked salmon and cracked black pepper and a little salt to taste and lemon zest maybe. And it's good to go
Hello, I would like to ask, about cold smoking, after you done, should I rest salmon?
I may have missed it during the video but how do you know when it is done or it only based on time in the smoker?
I got about 17 minutes into the video thinking about how I could get this done, then remembered I'm allergic to fish... Great video hahahah