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Cold Smoking Salmon with Bradley Digital Smoker | Fishing with Rod
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- Опубліковано 13 сер 2024
- I unboxed my new Bradley 4 rack digital smoker and attempted making cold smoked coho salmon.
Bradley Smoker: www.bradleysmoker.com
Gravlax recipe: • How to make Delicious ...
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One little tip for this is to do it on a cold day (or night). If the temperature is above 10 degrees or so, it's high enough that the fish warms up too much even from the "cold" smoke. I did this exact recipe at christmas in my little chief. Because it was well below zero I was able to achieve cold smoke in the little chief, which is not normally possible. It's good that you mentioned the smoking times, because grovlox does not need a lot of smoke, two hours is plenty any more overpowers it.
Yeah definitely. The last few weeks during the holiday were perfect for cold smoking.
Coho is great cold smoked, but a vedder red spring, now that's awesome. The texture is firmer and the meat is fattier than coho. the coho does get a bit mushy after deep freezing (which is what we need to do with all wild salmon)
For our red chinook salmon, we like to make spicy salmon sashimi with them.
ua-cam.com/video/X7dS2d7cie4/v-deo.html
I'm sure it is also excellent cold smoked with that more fat like you said. Coho are pretty lean fish, I find that they don't cook well, get dried too easily and this seems to be a good alternative.
Rod u are my new fish ing Bud keep doing what u do I find UAR show is easy to under stand God bless
Thank you Dennis. 😊
It must be the times!!
I just cold smoked the trout I had frozen. Last year I caught 80 fish and only kept 3! This year, I'm going to keep more and smoke them for nibbling on.
Great video. Perfect timing!!
Excellent video Rod 👍, looks absolutely Delicious 😋 😋. I'm a bit of a Ebow-Nezzer Scrug, made a Smoker from a old filling cabinet.
I have just the Bradley smoking unit and adapted it to an old freezer. It's a cheaper way but still works great. I just need to catch more fish!😁
Nice video. I added PID regulator to 40” electric smoker to keep extremely precise temp and made cold smoke generator for $50 ( all parts) . 2 cups of pellets give smoke for 24-36 hrs non stop.
Only one important thing about cold smoke - it should be with cooling pipe with drain ( in 12 hours will get at least one cup of black sticky condensate from smoke ….without this you will get all that stuff on the meat ….
Looking good! I have experience only with Little Chief and Big Chief smoker and leaving the fish in there for 12 hours.With those smokers you save the box it comes in and leave the box on it.The smoker you have looks a lot better and you dont have to add a pan of chips every 1 1/2 Hrs.The trouble with smoking fish is too many people get the scent and the fish all disappears too fast Cheers.
we smoke alot of salmon here in Norway, i use 2 topped tablespoons of salt and 1 tablespoon of sugar (for filtes apprrox 1kg) and sprinkle it on the salmon filets. then i keep it in the fridge over night (20-24 hours) before i dry it of with a towel. then i cold smoke the salmon hanging from the tail for 6-8 hours, i usually use beech chips and sometimes add a tiny bit of junipur. after smoking i let it hang in the smoker for another 24 hours to dry of.
I'll have to try drying in afterward in the smoker for a bit. A slightly drier texture to this batch I did just might be even better. Thanks for the feedback!
Yummy the adaptor is great but Even without at lowest temperature it’s totally delicious
Cold smoked fish is king👍
That looked amazingly tasty!! I just have a Big Chief smoker so do hot smoked all the time. Cold smoked looks goooood🎣
See if you came last week, you would have been able to taste some because I brought those exact fillets in the video to the trip for everyone lol… 😜
@@FishingwithRod Lol you might need to do another trip so I can sample that stuff😝
Maybe! 😜
interesting video very educational for a beginner like me thank you 👍
You're very welcome.
oh yaaaa! looks delicious!!
What did Nina and the kids think about the smoked salmon? Last month, my friends hot smoked three lake trout that I caught. It was wonderful! We will smoke the two I have left in the freezer later this month. Can’t wait.
The rest of my family don't like smoked salmon, lucky me. ;)
гораздо проще нарезать лосось без кожи, достаточно перевернуть филе на доску стороной там где была кожа и резать вдоль волокон от головы к хвосту острым филейным тонким ножом
Now cold smoked is my thing, it's soo much better than warm smoked. my experience is obv on Atlantics since i live in Norway but i am sure it works the same way. I used a 12 hrs smoketime where the smoke went through a 30 feet pipe burried 2 feet in the ground and mostly used ask /oak chips in the stove and juniper with the berries on but there is a LOT of variety depending on personal taste. Base 2/3 salt and 1/3 sugar then whatever rocks your boat, rum, whisky etc etc to alter the taste or just straight up.
That is a serious setup. 12 hour smoking time seems really long, I wonder how much stronger it is compared to my 2 hour smoking time.
@@FishingwithRod well we had a kind of net in the sea, idk you name on this kind of net but it has several rooms and the fish is swimming freely inside but cant get out so we caught a lot of fish and needed a serious set up to be able to process the fish we didnt sell fresh.
Sounds like you got a salmon hotel going on there. 😉 How much does a kg of fresh salmon from that sold for btw?
@@FishingwithRod it's many years ago, like 25.. so back then it was about 25 US for little over 2 lb wich is a kilo that we use here, about 10 for fresh fish
Going back about 20 years ago in Denmark, I remember that a plate of smoked salmon from Norway was around 500DKK when we got it for Christmas.
I've got a Big Chief but may need to upgrade to the Bradley! I'd be curious to compare the cold smoke across all Salmon species.
I'm sure it'd work great for chinook and sockeye salmon as well, but I prefer to make sashimi out of those because they are amazing for it. I want to try this out with a hatchery steelhead this winter, or even some of the larger trout and kokanee from ice fishing. 🙂
Im just about to 'hot' smoke my coho LOL. Just took them out of the brine and finished drying it out a bit. Bradley smokers are really nice! I dont have the digital one like yours, but I have the automated feed for the pucks.
I like it hot smoked as well, particularly with chum salmon. :)
@@FishingwithRod I've only had cold smoked once. But it was amazing! I didn't know you can buy an attachment for the Bradley smoker to cold smoke
Yeah it is so simple. I would have started doing this ten years ago if I knew how easy it was. 🙂
@@FishingwithRod Do you prefer cold smoked? My coworker gave me some once and I thought it was better (maybe just different).
I curious about the temperature inside the box that the fish was in, how high did the temp get?? I do a lot of cheese in my bradley but I can’t keep it cool enough, I have to baby sit it and open the door to cool it down a lot.
One thing I should have mentioned in the video (or maybe it was something I figure out after the making of this video) is that I do the cold smoking on the really cold winter days to keep the box cold.
It takes only onvernight for gravlax
Hi Rod, Thanks for the video.
Couple of questions, which flavour wood pucks did you use and are you happy with your Bradley. I'm looking to get one.
Thanks
Hi Craig, thanks for asking. I was just thinking about flavour the other day actually. So far I've only tried apple because that was recommended to me. Once fall comes around, I will give the other flavours a try as well. I am totally in love with my Brandley! 😆 So far very pleased with it and I am just happy that I finally know how to make good cold smoked salmon.
Why the parchment paper? Don't you want more smoke to attach to the fish??
Love it 🙏
How do You cure the salmon?? Tks for sharing 👌🏻
Check out the second half of this video: ua-cam.com/video/4lVr7a7MHEY/v-deo.html
Great video Rod! I've only ever brined and hot smoked salmon. Do you have a recipe for the cure needed to cold smoke?
Thanks Brandon! The recipe for the cured salmon/gravlax is here:
ua-cam.com/video/DcZ2HS9vUpw/v-deo.html
I love your videos and respect what you do. Perhaps I missed something but is this video an add?
You mean is this a paid promotion? No. Just a unboxing video of the Bradley Smoker and me making cold smoked salmon with it.
What is the benefit of cold smoking a salmon rather than just cooking it or eating raw?
The texture and flavour of cold smoked are quite different to cooked or raw. They can all be good, some prefer one over another. I personally don’t like cooked salmon too much, and when I cook it, I only like the belly portion of the fish. Raw salmon served as sashimi is also good, but I prefer to use red chinook salmon for it as they are fatter. I also like spicy sashimi/poke. With cold smoked salmon, I like the smoky flavour while the texture is slightly drier than raw, and not flaky like cooked.
@@FishingwithRod thanks!
What species of salmon was that?
Coho.
For future reference, when it starts failing intermittently on you, it's the poor wiring in the control box........just sayin'.......
Got it. 👍
I can’t catch the fish 🎣 lol 😂